Posted July 23, 2020
Serves: 12
Time: 60 mins

Every fish lover will be sure to love this dish!


2 kg 1 sea bass

½ kg 2 sea bass each

1 kg onions chopped into thin slices

salt, and pepper to taste

1 tablespoon cumin

3 cups rice (uncle bens)

5 cups fish stock

5 cup corn oil

½ cup fried pine nuts

½ cup fried peeled almonds

¼ cup squeezed lemon


2 cups fish stock

2 tablespoons flour

¼ cup lemon juice

1 tablespoon cumin

salt and pepper

How to Cook:

Brush the sea bass (2 kilos) with oil and sprinkle inside and outside the fish with salt and put slices of one onion around it. Wrap it in aluminum foil and bake it in the oven at 200 degrees C. for 45 to 50 minutes.

Put the oil in a pan and fry the two smaller sea bass. Then, put them in a strainer.

In the same oil, fry the onions until dark brown. Cover with water and let simmer for 15 minutes. Then, remove them.

Remove the skin from the three fish.

Detach the middle bone and carefully take off the spines, in order to keep the meat in large pieces. Place the meat on a plate and cover with nylon film. Keep in the fridge.

Put all the bones, fish heads and the onion into a big pot. Then, add 1 tablespoon of cumin and cover with water. Boil for half an hour.

Drain it in a bowl, in order to separate the fish Stock.

 Soak 4 cups of Uncle Benz rice in water for 30 minutes.

Drain the rice and place it in a pan on the stove. Then, add 5 cups of fish stock. Next, add the salt, black pepper and cumin and once it starts boiling, reduce the heat and cook the rice until all the water evaporates.

Place the rice in a serving plate, cover the rice with the fish and decorate with fried almonds and pine nuts.


In a pan, mix the flour and butter together on medium heat. Then, add the fish stock gradually. Next, add salt and cumin. Stir until it thickens. Lastly, add the lemon juice.

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