Wash the fish and salt the inside of the fish. Put it in the colander to drain for 30 minutes.
5 pounds whole fish (trout or blue fish)
1 large onion, sliced
2 large tomatoes, sliced
1/2 cup chopped parsley
5 cloves crushed garlic
2 tablespoons tomato paste
1/2 cup fresh lemon juice
1 teaspoon curry powder
1/2 teaspoon ground coriander
1 teaspoon salt
1/3 cup vegetable oil for the pan
1/4 cup oil for the paste
Combine the tomato paste with the lemon juice, garlic, 1/4 cup oil, salt and spices to make a paste. Oil the baking pan and place the fish flat on the tray. Cover the cavity of the fish with the paste. Top it with the sliced tomatoes, onions and chopped parsley.
Place in the pan in a 400 degrees oven for 30-40 minutes.
Serve with plain white rice or saffron rice. Serve with pickels and Arabic salad.