Stuffed Fish

The dish is locally made in Rasht, Gilan Province.
Ingredients
White fish or trout, or any type of choice, 1 kg
Walnuts, 200 to 250 g
Fragrant herbs including, pennyroyal, coriander, Chochagh, Mint, Khalvash, and garlic leaves, chopped finely, 3 tablespoons
Onion, medium, grated, 1 no
Pomegranate paste, as per taste
Oil or butter, as required
Salt, pepper and turmeric powder, each a pinch
Directions
Clean the fish and remove the guts and season with salt and pepper powder. No need to remove the skin. Sprinkle a little salt and pepper over the skin too.
Drain the grated onion and transfer into a mixing bowl. Combine together the ingredients like, powdered walnuts, pomegranate paste, aromatic herbs and a pinch of salt and pepper in the bowl. Put the prepared mixture inside the fish and stitch together with cooking thread and needle till the edges are firmly connected. You can apply toothpicks too but make sure to tie the edges together.
There are 2 ways in cooking:
If you wish to do it in a pan, first grease it with drops of oil or butter. Arrange a layer of onion rings at the bottom. Put the stuffed fish over it, cover the pan and let it fry and cook till crispy and brown.
You can also make it in the oven; wrap the fish in aluminum foil and put it in the tray. Let it cook for 1 to 1 and a half hours. Once the fish is well-done, remove the skin entirely. Rub drops of oil or butter all over the fish and put it in the oven again. Give it a few more minutes till golden brown in color. Transfer the fish to a platter and garnish with wedges of lemon juice and parsley. Bon Appetit everybody!
Note, Khalvash and Chochagh are indigenous herbs in Gilan. If you have no access, simply omit them from your recipe.
Interesting Information about slight differences in the cuisine across the province:
The dish is tried in the east of the province with the fragrant herbs such as coriander, Chochagh, Khalvash, and mint. In the cuisine, the amount of walnuts should be far more than herbs.
In the west, herbs like coriander, mint leaves, Chochagh, garlic leaves plus a couple of chopped garlic cloves are applied. Again, the amount of walnuts exceed that of the herbs.
In Rasht, the above-mentioned herbs are applied. But the amount of walnuts are far less than the herbs. To marinate the fish skin, the Persian hog-weed, Golpar, and sumac are used.
In Anzali Port, spawns are added to the fillings and put inside the fish.
Cooking point,
To cook the fish properly, make a few cuts on its body.