FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE
During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes. After a short turn in a hot oven, the fish emerges with crisp, brown skin. The sweet and sour herb filling contrasts with the delicate, flaky fish without overwhelming it. You can use a food processor to chop the herbs if you'd like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.
Provided by Samin Nosrat
Categories dinner, seafood, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
- Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
- Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
- Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
- Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
- Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 933 milligrams, Sugar 9 grams, TransFat 0 grams
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[email protected]This recipe was a disaster! The fish was overcooked and the stuffing was dry. I would not recommend this recipe to anyone.
Rachael Kirugumi
[email protected]This dish was a bit too fishy for my taste. The stuffing was good, but the fish was a bit bland. I would recommend using a different type of fish, or adding more seasoning to the fish.
abba asoja
[email protected]I'm not a big fan of fish, but this dish was surprisingly good! The stuffing was especially flavorful and the fish was cooked perfectly. I would definitely recommend this recipe to anyone, even if they're not a big fan of fish.
Gerswin Cheslin
[email protected]This fish dish is a keeper! The herbs, walnuts, and pomegranate add a wonderful flavor to the fish. I served it with rice and vegetables and it was a complete meal.
Ezequiel Huizar
[email protected]I made this dish last night and it was a big hit! The fish was cooked perfectly and the stuffing was flavorful and moist. I will definitely be making this again.
Khubeeb Malik
[email protected]This was a great recipe! The fish was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe to anyone looking for a tasty and healthy fish dish.
Md Gulam
[email protected]I love this recipe! It's so easy to make and the fish always turns out perfectly. The stuffing is also very flavorful and delicious. I've made this dish several times and it's always a hit with my family and friends.
Tracy Wynant
[email protected]This dish was a hit with my family! The fish was moist and flavorful, and the stuffing was a perfect balance of sweet and savory. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make fish dish.
Travel relatively short
[email protected]I was hesitant to try this recipe because I'm not a big fan of fish, but I'm so glad I did! The fish was cooked perfectly and the stuffing was incredible. The herbs, walnuts, and pomegranate all complemented each other perfectly. I will definitely be
Ibrahim Msusa
[email protected]This fish dish is a true delight! The combination of herbs, walnuts, and pomegranate creates a flavor profile that is both unique and delicious. The fish is cooked to perfection, and the stuffing is moist and flavorful. I highly recommend this recipe