1 stuffed tainha of approximately 1.5 kg opened along the backbones
2 tablespoons of lemon juice
3 sprigs of fresh parsley, chopped
Salt and black pepper to taste
For the filling
3 tablespoons of olive oil
1 medium onion, chopped
3 tablespoons of chopped fresh cilantro
3 tablespoons of chopped green scallions
250g of small cleaned shrimp
1/2 cup of cassava flour
1/4 cup of chopped black olives
For the topping
150g of fresh bacon, cut into thin strips
1 onion, cut into fine rings
1 tomato, cut into fine rings
1/4 cup of chopped green olives
20 small cooked and lightly fried potatoes
1 stuffed tainha of approximately 1.5 kg opened along the backbones
2 tablespoons of lemon juice
3 sprigs of fresh parsley, chopped
Salt and black pepper to taste
For the filling
3 tablespoons of olive oil
1 medium onion, chopped
3 tablespoons of chopped fresh cilantro
3 tablespoons of chopped green scallions
250g of small cleaned shrimp
1/2 cup of cassava flour
1/4 cup of chopped black olives
For the topping
150g of fresh bacon, cut into thin strips
1 onion, cut into fine rings
1 tomato, cut into fine rings
1/4 cup of chopped green olives
20 small cooked and lightly fried potatoes
Baste the fish with lemon juice, parsley, salt, and black pepper to taste. Reserve
Prepare the filling: heat the olive oil and sauté the onion with cilantro and scallions over low heat for 3 minutes
Add the shrimp and cook for another 3 minutes, stirring occasionally
Add the cassava flour and olives, and season with salt to taste
Cook quickly, stirring until a crispy crust forms
Stuff the fish and close with toothpicks
Place the fish in a greased baking dish
Cover with bacon
Bake in a preheated moderate oven (180°C) for 30 minutes
Remove the bacon and top with onion, tomato, olives, and surround with potatoes
Bake again for an additional 20 minutes, until the fish is cooked through
Dish into 6 portions.
