Spicy Snapper in the Tripoli Manner from The Jewelled Kitchen by Bethany Kehdy

Ingredients

• 1 recipe quantity Tarator
• Vermicelli Rice, to serve
• whole red snapper, 2 kg/4 lb 8 oz, cleaned and gutted
• 3 handfuls of coriander/cilantro leaves, plus extra to serve
• 8 garlic cloves, crushed with the blade of a knife
• 50 g/1¾ oz/½ cup chopped walnuts
• freshly ground black pepper
• 2 tbsp olive oil
• 1 tsp sea salt, plus extra for seasoning
• 1 onion, quartered
• 3 tomatoes, finely chopped
• lemon wedges, to serve
• 50 g/1¾ oz/⅓ cup pine nuts
• 3 mild red chillies, tops sliced off
• 1 tsp ground cinnamon
• 1 tsp ground allspice