Aline Kamakian's Armenian Christmas Fish

1. Place sliced lemons on a sheet of parchment paper.
2. Lay the grouper on top and cover it with bay leaves and coriander sprigs.
3. Drizzle with some olive oil and sprinkle with salt.
4. Wrap everything with the parchment paper, then with a sheet of aluminum foil.
5. Bake at 200 degrees Celsius for 25 minutes.
6. Thinly slice the onions into rings and fry them in olive oil in a skillet over high heat at first, then reduce the heat.
7. Slice and add the peppers to the skillet.
8. When the onions are translucent, add the chopped green garlic.
9. Add the tomatoes and Armenian pepper paste to the mix, and let simmer until you get a good consistency and everything is well cooked.
10. Chop the dill and coriander, and toast the pine nuts in a skillet.
11. Add lemon zest, coriander, dill, lemon juice, and pepper to the mixture, and stir for 2 minutes.
12. Remove the fish from the oven, place it on a plate, and discard the lemons, bay leaves, and coriander sprigs.
13. Pour the sauce over the fish, then top with fresh coriander and pine nuts.

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