1 clean red, head removed (about 1 kg)
1/4 cup lime juice (60 ml)
1 tablespoon salt
a pinch of black pepper
Azeite for greasing
For the farofa
2 cups manioc flour (320 g)
1/4 cup vinegar (60 ml)
1/2 medium red bell pepper, diced (75 g)
1/3 cup olive oil (80 ml)
1 tablespoon salt
2 tablespoons paprika
2 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons chopped parsley for sprinkling
Green scallion for garnish
1 clean red, head removed (about 1 kg)
1/4 cup lime juice (60 ml)
1 tablespoon salt
a pinch of black pepper
Azeite for greasing
For the farofa
2 cups manioc flour (320 g)
1/4 cup vinegar (60 ml)
1/2 medium red bell pepper, diced (75 g)
1/3 cup olive oil (80 ml)
1 tablespoon salt
2 tablespoons paprika
2 tablespoons chopped onion
3 cloves garlic, minced
2 tablespoons chopped parsley for sprinkling
Green scallion for garnish
Precare the oven at 400°F (hot)
Make three diagonal cuts on the side of the fish that will be facing up
In a bowl, season the fish with lime juice, salt, and black pepper
Transfer to a greased baking dish and reserve
Prepare the farofa: in a medium bowl, mix all the ingredients together
Stuff the cuts and interior of the fish with this mixture
Bake the oven at 400°F until, when you stick a fork into the fish, it easily flakes apart (about 22 minutes)
Remove from the oven
Decorate a platter with green scallion, place the fish on top, sprinkle with parsley and serve immediately
675 calories per serving
