Your favorite type of fish stuffed with flavorful sun-dried red pepper and walnut. A dish easy to make yet suitable your big and small feasts.
- 1 cleaned whole fish, cut lengthwise
- 1 head mashed garlic
- 1 1/4 cup chopped walnut
- 1 cup chopped sun-dried (or roasted) red bell pepper
- 1/2 cup olive oil For the rub:
- 1 teaspoon dried ground cilantro
- 1 tablespoon Bharat (Syrian Spice Mix)
- 1/2 teaspoon black pepper
- 1 teaspoon ground red pepper
- 2 tablespoons salt to taste
- Prepare the rub for the fish by mixing salt and all spices. Rub the outside of the fish with it. Do not remove the skin off the fish. Sprinkle a little rub inside the fish. Leave the fish in the refrigerator for 2-6 hours.
- To prepare the stuffing mix the walnuts with sun-dried red pepper and a dash of salt and pepper. You can replace the latter with roasted red pepper. Just quarter the red bell pepper, seed them, sprinkle with some olive oil and roast in a 350 oven for 30 minutes or until they lose most of the juices (but not become dehydrated) .
- Open the fish, and spread the stuffing evenly inside. Place closed (or opened with stuffing on both sides) in a big try covered with aluminum foil and sprinkle generously with olive oil (amount of oil depends on how big the fish is)
- Set in a 375 oven for 30 minutes or until done and flaky. Cooking time will vary depending on the type of the fish.
- Eat hot with flat bread and tarator dip or lemon-garlic vinaigrette.
- Note: ingredients amounts will vary depending on the size of the fish. You can also use half a fish.