By Claudia Roden
A popular Arab dish. Sea bass, bream, turbot, haddock, cod or halibut can be used.
Wash the fish and cut it into pieces. Heat 2 or 3 tablespoons oil in a large saucepan, and fry the onions gently until soft and transparent but still white. If you let them get dark brown you will have a brown sayyadiah, a good alternative. Add about