Ghyùghèj Bālighi

Ingredients

• 1 whole fish or equivalent pieces fish (any variety you prefer) (Choose any fish you like — a whole fish or pre-cut fillets both work. If using a large whole fish, you will cut it into pieces in Step 1.)
• 1 pinch, to taste salt (Used to season the fish before cooking.)
• 1 teacupful (approximately 150 ml / ⅔ cup) olive oil (A standard teacup holds roughly 150 ml. Use a good-quality olive oil for best flavour.)
• 5 medium onions (4–5), thinly sliced onions (Peel and slice them into thin rings or half-moons so they soften and brown evenly.)
• 2 handfuls, roughly chopped fresh parsley (One or two generous handfuls. Flat-leaf or curly parsley both work.)
• 0.5 teacupful (approximately 75 ml / 5 tablespoons) wine vinegar (White or red wine vinegar are both suitable.)
• 1 teacupful (approximately 150 ml / ⅔ cup) water (Plain cold water.)
• 4 medium tomatoes (3–4) fresh tomatoes (Use only when tomatoes are in season. If not in season, substitute with preserved tomato sauce (see below).)
• 2 tablespoons (1–2 tablespoons) preserved tomato sauce (Use only if fresh tomatoes are not in season, as a direct substitute for the fresh tomatoes.)

Instructions

1. 1Scale your fish thoroughly by running the back of a knife from tail to head, then rinse it under cold running water and pat it dry with a clean cloth or paper towels. If you are using a large whole fish, use a sharp knife to cut it into 3 or 4 even pieces so it cooks through evenly. Sprinkle a generous pinch of salt all over the fish pieces, covering all sides. Set them aside on a plate while you prepare the onion mixture — this brief salting helps season the fish and draws out a little moisture.
2. 2Preheat your oven to 200 °C (180 °C fan / 400 °F / Gas Mark 6). Pour the full teacupful of olive oil into a large frying pan and set it over a medium heat. Add all of the sliced onions and all of the chopped parsley. Stir everything together to coat in the oil. Cook, stirring occasionally, for about 10–12 minutes until the onions are soft and turning a light golden-brown colour. Do not let them burn — reduce the heat slightly if they are colouring too quickly. Once done, remove the pan from the heat. The oil will remain in the pan with the onions and parsley — you will use all of it.
3. 3Take a deep baking dish (a deep roasting tin or oven-safe casserole dish works perfectly). Spoon roughly half of the cooked onion and parsley mixture — along with some of the oil — into the bottom of the dish, spreading it out evenly to form a base layer. This layer will stop the fish from sticking and infuse it with flavour from underneath.
4. 4Lay the salted fish pieces in a single layer on top of the onion and parsley base in the baking dish. Try to space them out so they sit flat and cook evenly.
5. 5Spoon the remaining half of the cooked onions and parsley over the top of the fish, making sure to pour over all of the olive oil left in the frying pan as well. Spread the topping evenly so the fish is well covered.
6. 6Pour the half-teacupful of wine vinegar and the full teacupful of water evenly over the contents of the baking dish. If fresh tomatoes are in season, take 3 or 4 medium tomatoes and cut each one into quarters by making two cuts crossways through the middle. Scatter the tomato quarters over and around the fish. If fresh tomatoes are not in season, spoon 1 or 2 tablespoons of preserved tomato sauce over the dish instead — do not use both fresh tomatoes and preserved sauce.
7. 7Carefully transfer the baking dish to the preheated oven and bake for approximately 20 minutes. The fish is done when it is opaque all the way through and flakes easily when pressed gently with a fork. The liquid around the fish should be bubbling and slightly reduced. If your fish pieces are thick, they may need an extra few minutes — check at the 20-minute mark.
8. 8Once the fish is nicely baked, remove the dish from the oven using oven gloves. Carefully transfer the fish pieces to a serving plate or dish, spooning the onions, parsley, and cooking juices over the top. Serve immediately.