Baked fish

1. 1 Season the fish with lime, bay leaf, black pepper and cheiro verde.
2. 2 Add 1 1/2 glasses of white wine and 2 tablespoons of olive oil. Season it the day before.
3. 3 On a baking tray, place the fish and top with bacon slices. Pour the seasoning broth over it.
4. 4 Cook the potatoes separately, and when the fish is cooked, arrange the potatoes around it.

Filling

1. 5 Shrimp farofa: sauté the shrimp the same way you would for shrimp with chayote (chuchu).
2. 6 Add the 2 chopped hard-boiled eggs and chopped olives.
3. 7 Add cassava flour (farinha de mandioca) until the farofa is moist.
4. 8 Stuff the back of the fish.