1 stuffed tainha of approximately 1 1/2 kg, cleaned and scaled
2 tablespoons of butter or margarine - 30 g
1/4 cup of chopped parsley - 35 g
2 tablespoons of finely chopped onion - 30 g
1 tablespoon of finely chopped green pepper - 12 g
1 clove of garlic, minced - 4 g
2 cups of cubed fresh thyme - 120 g
1/2 teaspoon of salt
Basil to taste
4 tablespoons of tomato, peeled and seeded, finely chopped - 48 g
2 slices of bacon, cut in half lengthwise - 44 g
1 stuffed tainha of approximately 1 1/2 kg, cleaned and scaled
2 tablespoons of butter or margarine - 30 g
1/4 cup of chopped parsley - 35 g
2 tablespoons of finely chopped onion - 30 g
1 tablespoon of finely chopped green pepper - 12 g
1 clove of garlic, minced - 4 g
2 cups of cubed fresh thyme - 120 g
1/2 teaspoon of salt
Basil to taste
4 tablespoons of tomato, peeled and seeded, finely chopped - 48 g
2 slices of bacon, cut in half lengthwise - 44 g
Preheat the oven to a moderate temperature (180°C)
In a pan, melt the butter, add the parsley, onion, pepper, and garlic
Cook until the onion is lightly browned
In a bowl, mix the cooked vegetables with thyme, salt, basil, and tomato
Mix well
Place the fish in a refractory dish or baking sheet lined with aluminum foil
Stuff the fish, leaving it open
On top, arrange the slices of bacon
To match the photo, cut off the head
Bake for about 45 minutes or until the fish is cooked through
Serve 6 portions.
