PINA-ALAT na Basa Fillet

I call this the PINA-ALAT (salted) na Basa Fillet, stuffed with tomatoes, onions and salted duck egg, marinated in patis (fish sauce) and pepper and a sprinkle of parsley.
Bake it in its marinade until done and serve for ALMUSAL (breakfast) instead of the traditional 'DAING' (dry salted fish).
The good thing about this is that you get (almost) the same 'alat' (salty taste) of the fish/daing you crave to have for breakfast, but it's "home made" and you can be confident that its salt content is just right. You also escape the oil as you did not have to fry it. Serve with the traditional tomatoes and 'itlog na pula' (salted duck eggs) with onions.
I rolled it, so as not to 'burn' the red egg inside the basa unlike baking it 'open'. TRY IT!!! You might like it!