Fish Baked with Walnuts

Along the Black Sea coast, baked fish is given added taste by herbed pastes of walnuts or hazelnuts. This easy recipe works with almost any delicate whole fish that has a cavity that can be filled, like sea bream or sea bass. The locals often cover the fish with untreated lemon or walnut leaves during baking to keep it moist and for extra flavour. If you don’t have the leaves, bake the fish with a piece of parchment paper loosely placed over it.