2-3 grey mullet fish weighing 350-500 gm each
1 onion (thinly sliced)
1 tsp minced garlic
2 carrots (sliced)
2-4 red tomatoes (sliced)
1 green, red and yellow capsicum (seeded, sliced)
1 bunch fresh green coriander (chopped)
2 large potatoes (peeled, thickly sliced)
10-15 pitted green pickled olives
Juice of 4 lemons
Salt + pepper + thyme + cumin
120 ml olive oil + extra (to drizzle)
Score fish with the tip of a sharp knife on both sides; deep enough to reach the backbone. In a large bowl; add onion, garlic, carrot, tomato, capsicum, potato, coriander, lemon, juice, seasoning and oil. Mix well to incorporate. Upon a baking tray or dish; layer a bed of the mixture. Stuff inside of fish with an amount and layer them over the prepared bed. Cover fish with remaining amount. Drizzle some olive oil on top. Scatter olives around and bake in a preheated oven of 220 degrees Celsius; until fish and vegetables are done and golden; (approximately 40 minutes). Remove from oven. Serve hot with fluffed rice aside and halved lemon to squeeze; if liked.
*A version of this article appears in print in the 21 November, 2019 edition of Al-Ahram Weekly.