Stuffed fish

I forgot to take a photo of this delicious Moroccan recipe.
– Ask your fishmonger to extract the central bones of a bream or sea bass. Keep the fish whole.
– Chop some dates and a lemon preserved in salt (citron confit, can be found in most North African grocery shops).
– Fry an onion until soft, add the date and lemon mixture.
– Stuff the fish with the mixture and tie it back together with some butchers string.
– Wrap in aluminum foil and cook in a hot oven (180°) for 25 minutes.
– Serve with a pepper-saffron sauce made from a little melted butter, ground mixed peppercorns and saffron.