An Azerbaijani fish dish, levengi is made by stuffing a whole fish with a mixture of walnuts, onion, and sour plum sauce, then roasting it. The richness of the walnuts and tangy notes of the sour plum sauce give the dish its distinctive balance.
Mix the walnuts, sautéed onion, sour plum sauce, and salt.
Fill the fish cavity with the mixture and close it with a toothpick or kitchen twine.
Brush the fish with olive oil and roast in an oven preheated to 190°C / 375°F for 35–40 minutes.
Slice and serve hot.
Store in a sealed container in the refrigerator for 2 days; freezing is not recommended because this dish contains seafood. Allergens: According to the ingredient list, contains tree nuts and fish. Check product labels for other allergens in packaged products.
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