By Moushira Abdel-Malek Serves 6-8 Ingredients: 1 whole sole fish weighing approx. 1.5 kg. (open-cleaned, washed, drained) 1/2 kg potatoes (peeled, thinly sliced) 3 large onions (thinly sliced) 1 tbsp crushed garlic 1 carrot (thinly sliced) 1/2 cup each: green coriander, celery, leek (chopped), lemon juice, olive oil Salt + pepper + cumin + 2 bayleaves Method: In a large glass bowl, mix well to combine : onion, garlic, coriander, leek, celery and seasoning. In a wide saucepan, heat half quantity of oil. Add seasoned mixture, over medium heat. Stir until onion is slightly wilted yet vegetables still green. Remove from heat and add lemon juice. Allow to completely cool up to room temperature. Rub and cover fish all over with mixture, filling inside the cavity as well, with a quarter of the whole quantity. Mix remaining three quarters of mixture with sliced potatoes and carrot. Line base of a rectangular baking tray with half of this mixture evenly. Place fish on top. Add remaining half of mixture on top. Drizzle oil on top of all ingredients and bake, uncovered, in a preheated oven of 200 degrees. Remove when fish is done and vegetables slightly golden. Serve with fried rice, tehine dip and a green salad.
