Stuffed Fish

For this recipe you need:
• 3 small gutted fish (about 650 gr) – I used seabass and white snapper
• 40 gr parsley
• 40 gr cilantro
• Few leaves of oregano
• 1 clove of garlic
• A medium head broccoli
• 50 gr walnuts
• 2 tbs pomegranate molasses*
• 1 tbs lemon juice
• 2 tbs olive oil plus some more for greasing the pot
• 1 tsp sweet paprika
• Salt & pepper – to taste

*Use balsamic glaze instead if you can't find it.

Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Chop the parsley, cilantro, oregano and garlic. Degerm the garlic for milder taste.
3. Grind the walnuts in a mortar and pestle or a grinder. If you don’t have either of those, wrap the walnuts in 2-3 layers of aluminum foil to make an envelope. Then smash it several times with a heavy object.
4. Put all the above in a bowl and add the salt & pepper, lemon juice, sweet paprika, olive oil and pomegranate molasses and mix well to form a paste.
5. Season inside & outside of the fish with salt and pepper, then stuff with the paste.
6. Secure the edges of the fish with a needle & thread or toothpicks.
7. Place the fish in a greased cast iron deep pan or Dutch oven (add some broccoli - optional) and put in the preheated oven.
8. Cook for 30 minutes with lid on & 10 minutes with the lid off.
9. Serve it with rice, enjoy!