Stuffed Fish with Pomegranate Juice From: Anonymous
Serves/Yields: serves 4 Prep. Time: 15 minutes Cook Time: 10-15 minutes Category: fish prepare method: baking Difficulty: Easy Style: Persian Dish Type: Main
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1 large or 2 medium firm-fleshed fish, such as sea bass, halibut, cod, rockfish or orange roughy, scaled, head on
1 tsp salt
1/3 cup olive oil or melted butter
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and crushed
1/4 tsp freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 Tbsp pomegranate paste
1 Tbsp slivered candied orange peel
2 Tbsp fresh lime juice
1/4 tsp ground saffron, dissolved in in 2 Tbsp hot water
1 Tbsp angelica petals or powder (gol-par) for garnish
2 Tbsp chopped walnuts for garnish
2 Tbsp pomegranate seeds for garnish
1. Rinse fish in cold water. Pat dry with paper towel and rub both sides with 1/4 tsp salt.
2. Heat 1/4 cup oil or butter in a large frying pan and brown onion and garlic. Add walnuts, pomegranate juice or paste, orange peel and black pepper and cook for 3 minutes. Mix well and remove from heat.
3. Preheat oven to 200C. Place the fish in a baking dish. Stuff it with walnut mixture and pin or sew the cavity shut. Pour the saffron water, the rest of the oil or butter, and lime juice over the fish. Place the fish in the oven and bake for 10 to 15 minutes (until the fosh flakes easily when tested with a fork), basting from time to time.
4. Remove the fish to a serving plate. Pour the sauce from the baking dish over the fish. Garnish with angelica petals, walnuts and pomegranate seeds.
Variation: You may substitite pomegranate juice or paste with liquid tamarind.