1 to 2kgwhole fishsuch as drum fish, barramundi, grey mullet or gilt-head sea bream (you may need 4 fish, depending on the size)
2tablespoonsolive oil
1/2teaspoonturmeric
For the stuffing:
1/2cupsumac
1/4cupfresh za'atar or thyme
1/2teaspooneach of coriandercumin, and cinnamon
3clovesof garlicpeeled
1/2cuptoasted walnuts
2tablespoonsolive oil
1/2teaspoonsalt
About 3 tablespoons water
Instructions
Preheat the oven to 220C (450F).
Place all of the stuffing ingredients in a food processor and process into a paste. Add more water, if needed.
Cut 2 to 3 diagonal slits in the fish and rub the oil and the turmeric on the outside and inside of the fish. Stuff the fish with the sumac mixture and close the incision in the fish with kitchen string, tooth picks, or the silicon ties as shown in the picture above.
Place the fish on a roasting rack and bake in the second level of the oven for about 20 minutes or until the fish is flaky. Cooking time will vary according to the size of the fish.