1 Beat the chestnuts until they crack. However, they must not fall apart.
Boil them in salted water. Then remove their inner parts, which should be chopped together with the walnut kernels.
2 Cut a thin slice off both the top and the bottom of the pomegranate.
Cut a cross in the pomegranate, to prepare it for being cut into quarters. This makes it easier to remove the red seeds.
3 Heat oil in a frying pan and fry the herbs. Add the salt, pepper,
chestnut seeds and walnut kernels, one half of the pomegranate
seeds and the lemon juice.
4 Clean the fish and gut it. Remove the gills and scale it.
Rinse it in cold water and let it dry. Lubricate the whole fish with olive oil and sprinkle it with salt and pepper, including inside its belly.
5 Stuff its belly with the chestnut mixture and place it on a piece of tinfoil.
6 Pour 4 spoonfuls of olive oil over the fish, and wrap it in the tinfoil. Bake it in the bottom of the oven at 200 degrees C (392 degrees F) for 1 hour.
7 Sprinkle the remaining pomegranate seeds onto a platter, transfer the fish onto the same platter with a spatula Garnish with lemon slices and fresh parsley leaves.