Azerbaijani Fish Lavangi (Walnut-Stuffed Baked Fish)

Rich in high-quality protein and heart-healthy omega fats from sea bass and walnuts, this classic Azerbaijani dish offers authentic flavor with a lighter preparation.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 700 g (24.7 oz) sea bass fillets · 868 kcal in the whole recipe
• 60 g (1/2 cup) finely crushed walnuts · 392 kcal in the whole recipe
• 150 g (1 medium) yellow onion, grated and squeezed · 60 kcal in the whole recipe
• 30 g (2 tbsp) pomegranate molasses · 88 kcal in the whole recipe
• 8 g (2 cloves) garlic, minced · 12 kcal in the whole recipe
• 15 g (1/2 cup) fresh cilantro, finely chopped · 4 kcal in the whole recipe
• 10 g (2 tsp) olive oil · 88 kcal in the whole recipe

Method

1. Preheat the oven to 190°C (375°F) and lightly brush a baking dish with olive oil.

   

2. Squeeze the grated onion thoroughly in a strainer to remove juice, then mix with crushed walnuts, pomegranate molasses, minced garlic, chopped cilantro, salt, and black pepper to form a thick filling.

   

3. Season sea bass fillets lightly with salt and pepper, spread the walnut lavangi mixture onto the inner side of the fillets, and roll or fold them gently.

   

4. Place the stuffed fish fillets in the baking dish and bake for 18-20 minutes until cooked through and flaky.

   

5. Transfer to plates and serve warm with a sprinkle of extra cilantro.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.