1 whole fish (4 to 5 lb.)
2 med. onions, chopped fine
1/2 hot pepper, chopped fine
3/4 c. walnuts, finely crushed
2 c. tahini sauce
3/4 c. olive or nut oil
1 lg. green pepper, chopped fine
1/2 tsp. fresh ground black pepper
1 c. finely chopped parsley
1 lemon, sliced thick for garnish

Clean and scale the fish, salt inside and out, then refrigerate for several hours. Allow it to return to room temperature before cooking.

Pour 1/4 cup of oil into a shallow baking dish. Place fish in the dish, pour another 1/4 cup over it and leave at room temperature for 15 minutes. Gently heat remaining oil in a large, heavy fry pan. Add the onions and cook for about 10 minutes, stirring frequently until golden brown. Stir in the green pepper, hot pepper, black pepper and walnuts and cook for 2-3 minutes.

Without removing the fish from the baking dish, fill it with the walnut mixture. Close the opening with small skewers and criss-cross kitchen string around them to secure. Remove skewers and spread fish evenly with tahini sauce. Sprinkle with remainder of parsley and garnish with lemon slices.