1. In a pan, roast the almonds and pine nuts until brown, then remove from pan and set aside.

2. Sprinkle the inside and outside of the fish with the black pepper and some salt. Wrap in aluminum foil and bake in the oven until tender.

3. Remove the fish from the oven, peel the skin off, and remove the bones and head. Discard the bones and keep the head. Cut the fish flesh into serving-size pieces and set aside.

4. Fry the onions in 4 tablespoons of vegetable oil until crispy and brown in color. Remove 4 tablespoons of browned onions and keep them aside for the garnish.

5. Add the fish head, the spices, and 5 cups of hot water to the onions in the pan. Cook on medium heat, with the lid on, for 30 minutes until the onions become very soft.

6. Then, remove the fish heads and add the lemon juice. Heat until the mixture boils.

7. Add in the rice, cover the pan, and cook over low heat for 25 minutes. Add more hot water if needed and taste to see if more salt and seasoning is needed.

8. Transfer the rice to a serving platter. Place the fish pieces on top and sprinkle with the reserved browned onions and the browned pine nuts and almonds.

9. Serve hot.