Stuffed Fish (Middle Eastern, Palestine) - cooking recipe

Ingredients

1 large snappa fish (I use Snappa fish, but your preference is fine) or 1 large any large fish (I use Snappa fish, but your preference is fine)
1/4 cup olive oil
2 lemons
1/2 cup vinegar
4 tablespoons salt
1 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cumin
Stuffing
1 cup chopped parsley
3 garlic cloves, crushed
1 small onion, chopped
1 small ripe tomatoes, chopped
1/2 cup pine nuts
1 tablespoon olive oil
salt
pepper
juice of half a lemon

Preparation

Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
Enjoy =).