Ask the fishmonger to clean and scale the fish, and remove the fins and gills, but ask him to leave the heads on. The rice, which is cooked with olive oil instead of the usual butter, is the traditional rice to accompany fish in Lebanon. Turmeric is sometimes used instead of saffron. Start cooking the rice first.
Recipe information
Yield
serves 4
Ingredients
For the Rice
Preparation
Step 1
For the rice, heat 2 tablespoons oil in a pan. Stir in the saffron and add the rice. Stir well, until the rice acquires a transparent yellow glow. Add the boiling water, stir in the salt and pepper, and simmer over low heat, covered and undisturbed, for about 20 minutes, until the rice is tender and the water has been absorbed. Then stir in another 2 tablespoons oil.
Step 2
Fry the onions in the remaining 2 tablespoons oil, stirring occasionally, until brown. Add the pine nuts, and stir until they are lightly colored.
Step 3
Make 3 to 4 slashes about 1/3 inch deep in the thickest part of the fish so that they cook evenly. Put them side by side in a baking dish, sprinkle with salt and pepper, and rub them generously with olive oil. Bake in an oven preheated to 425°F for about 15 minutes.
Step 4
Serve the fish with lemon quarters, and the rice separately, shaped in a mound and garnished with the pine nuts and onions.
