Masgouf: Iraqi Fish

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1. 1Step 1: Have the fishmonger clean and scale the fish and slit and open it out from the back, so that you can open it out flat. Alternatively, and more easily, ask him to fillet the fish and keep the skin on.
2. 2Step 2: Brush the fish with mild extra-virgin olive oil and season with salt. Lay the whole fish or the fillets, skin side up, on a large shallow dish (laying it on foil makes turning over easier). Put it under the preheated broiler and cook for 6-8 minutes, until the skin is crispy. Turn over and cook the flesh side for about 2 minutes or until done.
3. 3Step 3: Now sprinkle the fish with the juice of 1 lemon and cover with a layer of diced ripe firm tomatoes--about 4 or 5. Sprinkle with salt and pepper and continue to cook under the broiler until the tomatoes are hot and the fish is done. Serve with pickled cucumbers or mango chutney.