Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Olive oil ;a towel and finely crushed
1 Striped bass; (about 4 1/2 ;with a rolling pin
;pounds), cleaned scaled 1/2 c Parsley; finely chopped,
;but with head and tail left ;prefer flat leaf
;on, or any other firm whole 1 tb Parsley: as above
;white fish 3 tb Pomegranate seeds, fresh
3 ts Salt 1 1/2 ts Black pepper; freshly ground
1 c Onion; finely chopped Taratoor sauce
1 1/2 c Green peppers; finely 1 Lemon; cut crosswise into
;finely chopped ;1/8 inch thick slices
1 c Walnuts, shelled; wrapped in

Name; Baked Fish with Walnut and Pomegranate Seed Stuffing

Preheat the oven to 400 degrees (F). Pour 1/4 cup of the oil into a
shallow baking and serving dish large enough to hold the fish
comfortably. Wash the fish under cold running water, and pat it dry
with paper towels. Sprinkle inside and out with 2 teaspoons of salt.
Lay the fish in the dish, pour 1/4 cup of the remaining oil over it,
and let it marinate at room temperature for 15 minutes.
Meanwhile, in a heavy 10 to 12 inch skillet, heat the remaining 1/2
cup of oil over moderate heat. Add the onions and, stirring
frequently, cook for 10 minutes, or until they are soft and golden
brown. Stir in the green peppers and walnuts and cook for 2 or 3
minutes until the peppers are soft. Off the heat add 1/2 cup of
parsley, 2 tablespoons of pomegranate seeds, the remaining salt and
the black pepper. Taste for seasoning.
Fill the fish with the walnut stuffing, close the opening with small
skewers, and crisscross kitchen string around them to secure them.
Bake in the middle of the oven for 40 to 50 minutes, basting the fish
every 15 minutes with its accumulated cooking juices. the fish is
done when it feels firm to the touch. Do not overcook. Remove the
fish from the oven and spread it evenly with the taratoor. Sprinkle
with the remaining parsley and pomegranate seeds, garnish the top
with a row of lemon slices and serve hot or cold.

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Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-12-95

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