Name: Baked Fish with Sumac
Yield: 2
Ingredients: 1 whole fresh sea bass weighing about 700g (ask a fishmonger to wash, clean and butterfly from the back of the fish, leaving the underside/stomach intact); 1tbsp salt; 1tbsp sumac; ½tbsp chilli paste; 2tbsp tomato purée; 1½tbsp pomegranate molasses, plus extra for brushing; 2-3tbsp olive oil; 2 lemons, 1 sliced and the other halved for juicing; 1 large or 2 medium onions, peeled and thinly sliced; 1 large or 2 medium potatoes, peeled and sliced; 1 large or 2 medium tomatoes, thinly sliced; 1 green or red (bell) pepper, chopped into 2cm chunks; Chopped parsley, to garnish

VMG Recipes