For the fish
1 tainha about 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
Ovas from the tainha
2 cooked eggs
4 tablespoons of chopped parsley
1 medium tomato, seeded and diced
1 tablespoon of cassava flour
For the fish
1 tainha about 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
Ovas from the tainha
2 cooked eggs
4 tablespoons of chopped parsley
1 medium tomato, seeded and diced
1 tablespoon of cassava flour
Preheat the oven to moderate (180°C)
Prepare the fish: open the tainha lengthwise
Clean and remove the skin and internal fat -- the inside should be nice and white
Place the fish in a baking dish
In a bowl, mix together the parsley, green onion, lemon juice, and salt
Spoon it over the fish, including the inside part
Turn the tainha several times to fix the seasoning well
Cover with aluminum foil and refrigerate for one day before serving
Prepare the filling: peel and chop the ovas
Mix with cooked eggs, chopped
Add parsley, tomato, cassava flour, and mix everything like a farofa
Stuff the tainha
Close it with toothpicks or skewers
When baking, don't put it directly in the dish, so the skin doesn't stick: support the fish with toothpicks, for the fat to drip
Or use lemon slices
Brush the fish with butter and bake in the oven for about 30-40 minutes, or until golden brown.
