Chermouli (Baked fish)

 

                Use any firm-fleshed fish such as a sea bass or bream. Use dried saffron for the seasoning on top of the fish, a dry mixture is required.

Serves 6

• 2 ml saffron threads, soaked in 30 ml hot water
• 250 gr short grain white rice
• 60 ml chopped parsley
• 2 ml salt
• 2 ml ground black pepper
• 2 ml ground cinnamon
• 45 gr butter, softened
• Juice of 1 large lemon
• 1 onion, finely chopped
• 10 ml finely grated lemon zest
• 1 large, firm-fleshed fish, about 2.5 kg (5 lb)
• 60 ml olive oil
• 2 ml dried saffron, extra
• Salt and pepper
• 2 lemons, sliced

1. Fill a medium-sized saucepan with lightly salted water and heat to boiling ; add the rice and cook for about 20 minutes, or until cooked ; drain well and fluff up with a fork, set aside.
2. Preheat the oven to 400F (200C).
3. Mix together the parsley, salt, pepper, saffron water, cinnamon, butter, lemon juice, half the onion, and lemon zest ; stir into the rice.
4. Wipe all over the fish, including inside the cavity, with paper towel ; spoon the stuffing into the fish, then close the cavity.
5. Place the fish in an oiled baking dish.
6. Mix the remaining onion, the oil, dried saffron and salt and pepper, and spoon over the top of the fish.
7. Cover the fish lightly with aluminium foil and bake for 1 hour ; remove the foil and bake for an additional 20 minutes, or until the skin is crisp and the flesh flakes easily when lightly touched with a fork.
8. Carefully transfer the fish and stuffing to a preheated serving dish and arrange the lemon slices on the dish ; cut the fish into serving portions and serve each with some of the hot stuffing and lemon slices.

BON APPÉTIT