Fifij

Directions

1. Preheat the oven to 180°C/350F Gae Mark 4. Clean the fish and dry it completely. Place all the rest of the ingredients, except for 12 tsp salt and the orange wedges, in a large bowl and mix well. Spoon the mixture into the fish's cavity. Close it shut with a kitchen-friendly needle and thread, or use metal or soaked wooden skewers. Rub the fish with the rest of the salt and sprinkle a bit on top. Cover with foil. Cook for about 35 minutes or so, until the flesh is opaque.
2. Serve with narenj (Seville orange) wedges or lemon slices along with rice. If you can find a tub of thick pomegranate paste, it's even better than molasses - it's more concentrated in flavour. The stuffing needs to be more sour than sweet.