1 tainha weighing around 1 kg
2 tablespoons of chopped parsley
1 tablespoon of chopped green onion
1/4 cup of lemon juice
1 teaspoon of salt
For the filling: fish eggs, 2 cooked eggs, 4 tablespoons of chopped parsley, 1 medium tomato without seeds and chopped, 1 tablespoon of tapioca flour
1 tainha weighing around 1 kg
2 tablespoons of chopped parsley
1 tablespoon of chopped green onion
1/4 cup of lemon juice
1 teaspoon of salt
For the filling: fish eggs, 2 cooked eggs, 4 tablespoons of chopped parsley, 1 medium tomato without seeds and chopped, 1 tablespoon of tapioca flour
Open the tainha along its length
Clean and remove the skin and internal fat (leave the inside part slightly white)
Place the fish in a baking dish
In a bowl, mix together the parsley, green onion, lemon juice, and salt
Pour it over the fish, including the inside part
Turn the fish several times to coat well with the seasoning
Cover with aluminum foil and refrigerate for one day to another
Prepare the filling: peel and chop the fish eggs and mix with cooked eggs
Add parsley, tomato, olives, and tapioca flour and mix everything like a farofa
Stuff the fish
Close it with toothpicks
When baking, do not place the fish directly in the dish to prevent the skin from sticking: support the fish with toothpicks, allowing the fat to drip down
Alternatively use lemon slices or chicken breast
Brush the fish with butter and bake in a moderate oven (180°C) for 30 to 40 minutes or until golden brown
Serve with boiled potatoes or white rice, along with any remaining filling, and enjoy!
