As usual, thanks to Doc-D for this one:

This recipe is Azeri in origin but it is found in many Russian & Ukrainian restaurants & on home tables as well.

Baliq Levengi – Baked Stuffed Fish w/ Walnuts
Categories: Seafood, Nut, Azeri, Central Asian, Main dish
Yield:

4 lb White fish scaled & cleaned*

Stuffing:
1 ea Onion grated
1 1/2 c Walnuts ground
3 ea Dried sour plums pitted & chopped
3/4 c Fresh pomegranate seeds
Salt & pepper to taste

Rub & Baste
1/2 ts Salt
1/4 ts Black pepper ground
2 ts Lemon juice

*NOTE: Substitute white fish with sea bass, red snapper, grouper or mullet.

Rinse fish under cold water then pat dry with paper towel.

Filling.
Put onion in a fine sieve then press to remove juices.
Combine onion, walnuts, dried sour plums, pomegranate seeds, salt & pepper.
Mix well then adjust seasoning to taste.
Pre-heat oven to 350 deg-F.
Fill fish cavity with walnut stuffing.
Make sure to pack mixture tightly inside.
Pin body cavity shut with wooden barbecue skewers or sew it up tightly with kitchen twine.
Put fish on a baking sheet then pour lemon juice over it.
Put fish on a baking sheet in an upright position with seam side down.hat position.
Bake for about 45 mins. until fish is browned & flakes easily with a fork.
Arrange fish on a serving platter then discard pins or twine.
Garnish with lemon slices & pomegranate seeds.
Serve with rice pilaff.
Slice fish into pieces making sure each has some filling inside.

ORIGIN: Dr. Mehira Molsaz, Baku-Azerbaijan, circa 1998