• 1 porgy weighing 1/2 kg, gutted and left whole
• 150 ml olive oil
• 1 onion, peeled and finely chopped
• 1 green pepper, finely chopped
• 3 tbsp walnuts, chopped
• 1 tbsp pine nuts
• 4 tbsp parsley, finely chopped
• 8 black olives, stoned
• 1 pomegranate, peeled with the pith removed from the seeds
• Salt and pepper
  
  Garnish:
• Lettuce or endives, chopped
• 2 radishes
• 1 lemon, sliced

- Cut open the fish, remove the eyes but leave the head and tail.

- Season with salt inside and out. Pour 4 tbsp olive oil into an ovenproof dish and lay the fish on it. Pour over a further 3 tbsp oil and leave to rest for 1/2 hour.

- Heat 5 tbsp oil in a frying-pan and fry the onion until it starts to turn golden. Add the pepper, 2 tbsp walnuts and the pine nuts. Fry for a further 5 minutes and remove from the heat. Add to the pan ingredients 4 tbsp parsley, 4 olives and half the pomegranate seeds. Season with salt and pepper, mix well and stuff the fish with the mixture. Close it with cocktail sticks. Bake in a preheated oven at 180°C for about 1 hour, basting occasionally with the pan juices. Decorate a serving dish with the lettuce leaves. Arrange the fish on top and garnish with the radishes, the remaining 4 olives and the slices of lemon. Sprinkle with the remaining pomegranate seeds, walnuts and serve.