Choose a large fish, at least 4-5 lbs. It could be Carp, Sea Bass, Red Snapper or any fresh or freshly frozen good quality fish. Ask for it to be cleaned, scaled and deboned if possible. It is important to keep the integrity of the fish intact, especially when you intend to stuff it.
Stuffing
1 onion, chopped
1 clove garlic, chopped
2 tbs oil
1 tbs tomato puree
1 c walnuts, chopped
salt and black pepper to taste
1 tbs parsley, chopped
Garnishing
1 lemon, sliced
2-3 tbs white wine
Rub the fish outside and inside the cavity with salt and oil. Heat the oven on 400° F.
Prepare the stuffing: sautee the onion in the oil. Add the garlic and the tomato puree, cook to reduce. Season with salt and pepper and stir in walnuts and parsley. Place the fish in a oiled baking pan and stuff it with the mixture. Garnish with the lemon slices on top and poor the wine around. Bake for about 15 minutes or until is slightly undercooked. Turn the oven to broil. Transfer the fish to the upper rack, about 4 inches from the heat. Cook for 3-5 minutes or until the fish is tanned nicely and the texture is flaky.