We choose any type of fish as available.
4 pieces of colored peppers,
3 to 4 tomatoes,
pickled lemon peel,
and optionally shrimp beads.
Sprinkle coriander and parsley with garlic and salt,
in the saucepan we put sauce,
lemon juice and olive oil.
Leave the fish in the sauce,
leaving a few of them aside.
Wash the rice with a small amount of salt and drain. Add chopped lemon peel, small olive pieces, chopped parsley, black pepper, a little red pepper powder, a little saffron and olive oil.
Wrap the fish with rice and colored peppers.
In the oven bowl, sprinkle the tomato sauce with the remaining fish sauce and a little olive oil. Then place the fish in the center, decorated with pickled lemon slices and a thin line of olive oil, and then place the colored peppers in the sides.
Cook the fish from below and remove the lid to brown from above.