Entree: Azerbaijan – Caspian Azerbaijan – Lavangi (Whole fish or poultry stuffed with a spiced walnut and onion filling, baked with pomegranate for a tart-savoury finish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 whole sea bass, whitefish, or similar firm white fish, scaled and gutted, approx. 2 lb (900 g) each
- 2 cups (200 g) walnuts, finely ground
- 2 large onions, finely chopped, approx. 10 oz (280 g)
- 3 tbsp (45 ml) butter or clarified butter (smen or ghee if available)
- 1/4 cup (60 ml) vegetable oil
- 2 tbsp (30 ml) pomegranate molasses (narsharab)
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) salt, plus more to season fish exterior
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground sumac or 1 tbsp (15 ml) extra pomegranate molasses for tartness
- 1/4 cup (15 g) chopped fresh cilantro (coriander leaves)
- 2 tbsp (8 g) chopped fresh dill (optional)
- 1/4 cup (60 ml) water or light fish stock to moisten the filling
- 1 lemon, thinly sliced, for stuffing and serving
- 1/4 cup (40 g) pomegranate seeds for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Rinse and pat the fish dry; season the cavities and exterior lightly with salt and pepper.
2. In a skillet, heat 3 tbsp (45 ml) butter and 1/4 cup (60 ml) oil over medium heat. Add the chopped onions and cook gently until soft and golden, about 12–15 minutes, stirring to avoid browning too quickly.
3. Remove the pan from heat. Stir in the ground walnuts, 2 tbsp (30 ml) pomegranate molasses, ground coriander, cumin, sumac or extra pomegranate molasses, 1 tsp (5 g) salt, black pepper, chopped cilantro, dill if using, and 1/4 cup (60 ml) water or stock. Mix to a thick, moist paste; adjust seasoning.
4. Stuff each fish cavity generously with the walnut-onion mixture and a few lemon slices. Secure the cavity with kitchen twine or toothpicks and place the fish on a lightly oiled baking tray or in a shallow roasting pan.
5. Brush the outside of the fish with a little oil, scatter remaining lemon slices around, and bake at 375°F (190°C) for 30–40 minutes, until the flesh flakes easily with a fork and the stuffing is heated through. Thicker fish may need up to 50 minutes.
6. Transfer to a serving platter, garnish with pomegranate seeds and additional fresh herbs, and serve hot with lemon wedges and plain rice or thin lavash to accompany.