Ovenproof Mullets (Kmiri fil koucha)

Mullets of small size are taken, scaled, trimmed with a pair of scissors, seeled, emptied from the tun, carefully washed, then soaked up and chiselled from the fleshy parts at the back. After that, they are spiced with salt and pepper from the inside and outside and left apart. the potatos are peeled, cut into thick slices or big quarters, and rubbed with salt and pepper, too. if they are too small they are left as they are without cutting them. the parsely and the onion are chopped.
the oven is heated over a brisk fire and the oven plate is buttered and covered with the chopped parsley onion. then, the fishes are lined up next to each other, head to tail and the potatoes are placed around. oil is, then sprinkled on them wth a glass of water and the lemon juice. the plate, at this stage is placed into the oven for 4 or 5 minutes, heat is reduced (at 5° position if oven has got a thermostat) and cooking is carried on during 20 minutes sprinkling the fishes many times with the juice from the plate itself.
Serving : the fishes are removed from the oven, placed into individual dishes, garnished with the potatoes slices, sprinkled with their juice (cooked) and servedt hot
N.B. : this recipe is just one type, the majority of the small sized fishes can be cooked in the same way.