Tucunaré without pimples stuffed with banana farofa and piracuí

sauce: sauté onion and garlic in butter, add tomato, pepper, salt and black pepper, with tomato sauce and green smell. Reserve.
wash the peacock bass with lemon. let stand a few minutes in water with lemon. then drain and add salt inside and out.
farofa- sauté the onion, add the piracuí flour, manioc flour and bananas.
in a baking dish put some of the sauce, after the peacock bass filling it with a part of the farofa. put the rest of the sauce on top. if you want you can wrap it in aluminum foil for baking, but it is not necessary. bake for about 40 minutes.
after roasting, garnish with the rest of the flour and boiled eggs.