Entree: Azerbaijan – Baku & Absheron – Baliq (Whole fish seasoned with lemon and regional herbs and grilled or pan-roasted)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 2 whole firm white fish (sea bass, bream, or similar), about 1.5 lb (700 g) each, scaled and gutted
- 3 tbsp (45 ml) vegetable oil or sunflower oil
- 2 tbsp (30 ml) lemon juice
- 3 garlic cloves (approx. 9 g), minced
- 1 tsp (2 g) ground coriander or crushed coriander seeds
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) coarse salt, or to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh dill, chopped
- 1 lemon, thinly sliced for stuffing and garnish
- 2 tbsp (30 ml) olive oil or butter for finishing (optional)
- Sumac or additional lemon wedges for serving

Instructions

1. Rinse fish and pat dry. Make two or three diagonal slashes on each side of the fish to help flavors penetrate.
2. In a small bowl, combine 3 tbsp (45 ml) vegetable oil, 2 tbsp (30 ml) lemon juice, minced garlic, ground coriander, black pepper, and 1 tsp (5 g) salt to make a marinade.
3. Rub the marinade all over the fish and into the slashes, and inside the cavity. Stuff each cavity with a few lemon slices and a small handful of chopped cilantro and dill. Let rest 20–30 minutes at room temperature or up to 2 hours refrigerated.
4. Preheat a grill to medium-high or heat a large heavy skillet over medium-high heat with a little oil. If grilling, oil the grates well to prevent sticking.
5. Cook the fish 5–7 minutes per side on the grill or in the skillet, depending on thickness, until skin is crisp and the flesh is opaque and flakes easily with a fork; internal temperature should reach 145°F (63°C).
6. If desired, brush with 2 tbsp (30 ml) olive oil or melted butter in the final minute of cooking for sheen and flavor.
7. Transfer fish to a serving platter, sprinkle with remaining chopped cilantro and dill, dust lightly with sumac or extra lemon juice, and serve immediately with lemon wedges.