Summary

Ingredients

• 1 ½ kg fish (sea bream, perch or large trout)
• 3 teaspoons salt
• 1 cup olive oil
• 3 onion (s)
• 1 green pepper (s)
• 50 g walnuts
• 3 tablespoon parsley, freshly chopped
• 3 tablespoon pomegranate seeds, alternatively grapes
• 0.5 teaspoon ½ black pepper
• 3 clove (s) garlic
• 100 g sesame paste
• 4 tablespoon lemon juice

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Instructions

1. Rinse the fish, pat dry and rub 1 teaspoon of salt. Pour half of the oil into an ovenproof dish. Turn the fish in it and marinate for 15 minutes.
2. Heat the oven to 200 degrees.
3. For the filling, peel and finely chop the onions. Halve the bell pepper, remove the stem, ribs and seeds, wash, dry and cut into small pieces.
4. Heat 2 tablespoons of oil from the mold in a pan. Fry the onion and diced paprika vigorously. Roughly chop the walnuts, add to the vegetables and fry for another 5 minutes. Stir in 2 tablespoons each of chopped parsley and pomegranate seeds or 100 g of pitted grapes and season the mixture with 1 teaspoon of salt and pepper.
5. Fill the fish with it and stick the belly opening with wooden skewers. Cook the fish in the oven for about 50 minutes.
6. Peel and crush the garlic cloves and mix well with the sesame paste, the remaining olive oil, 4 tablespoons of water, the lemon juice and the remaining salt.
7. Sprinkle the fish with the remaining pomegranate seeds or grapes and the parsley.
8. Serve the sesame sauce and rice with the fish.
9. Note: Do not add the remaining pomegranate seeds or grapes until the end, otherwise they will burn.