Ingredients:

  • 1 ½ kg Sea Bass (or Red Snapper, Cod, or other large white fish), whole
  • 2 cups Long Grain Rice, rinsed and drained
  • ½ cup Lemon Juice (or juice of 2 large lemons)
  • Salt, to taste
  • Black Pepper, to taste
  • 1 kg Onions, thinly sliced
  • 1 tablespoon Ground Cumin
  • ½ teaspoon Ground Allspice
  • ¼ cup Raw Pine Nuts
  • ¼ cup Sliced Almonds
  • 3 tablespoons Vegetable Oil (plus extra for frying onions, about ¼ cup)
  • 5 cups Hot Water

Instructions:

  1. Toast almonds and pine nuts in a dry pan until golden brown and fragrant. Set aside.
  2. Season the fish inside and out with salt and pepper. Wrap in foil and bake until tender.
  3. Remove baked fish from oven, remove and discard skin, bones, and head (reserve the head to cook with the rice). Cut the fish flesh into serving-size pieces. Set aside.
  4. Fry sliced onions in vegetable oil until deep golden brown and crispy. This takes time! Remove about 4 tablespoons of crispy onions for garnish.
  5. Add the reserved fish head, cumin, allspice, and hot water to the remaining onions in the pot. Simmer, covered, to create a flavourful broth.
  6. Remove the fish heads. Stir in the lemon juice and bring the mixture to a boil.
  7. Add the rinsed rice, bring back to a simmer, cover, and cook over low heat until the rice is tender and has absorbed the liquid. Add more water if needed and adjust seasoning to taste.
  8. Transfer the rice to a serving platter. Arrange the fish pieces on top. Garnish with the reserved crispy onions and toasted nuts. Serve hot.