Stuffed fish recipe + golden tips to make it tastier

Name: Stuffed fish recipe + golden tips to make it tastier
Cook time: 58 min
Total time: 178 min
Yield: 4
Ingredients: 1 (2 kg) trout (whole); 1 large onion; 4 cloves garlic; 2 cups coriander, parsley, mint, chochagh and khalvash (mixed fresh herbs); 6 tbsp pomegranate paste; 2 lime; 3 tbsp chopped walnut; 2 tbsp barberry (zereshk); as needed salt; as needed black pepper; as needed ginger; as needed cumin; as needed turmeric; as needed oil; as needed butter

Recipe from مجله اُکالا

A Persian-style stuffed trout: the fish is marinated with lime juice and spices, filled with a buttery herb, walnut, barberry and pomegranate-paste mixture, then baked on a bed of sliced onion in the oven.

Health score 4.5/10
58 min
Serves 4
Medium
1023 kcal

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Ingredients

trout (whole)Cleaned and gutted; other low-bone fish can be used instead1 (2 kg)
onionOne onion is diced for the filling, one is sliced for the baking dish1 large
garlicCan be increased to taste; garlic powder also works4 cloves
coriander, parsley, mint, chochagh and khalvash (mixed fresh herbs)Finely chopped2 cups
pomegranate pasteWild pomegranate paste is preferred6 tbsp
limeJuice for marinating the fish, slices for serving2
chopped walnut3 tbsp
barberry (zereshk)2 tbsp
gingerGround ginger, or thin slices placed in cuts on the fishas needed
butterFor frying the onion and herb mixtureas needed

To serve with (optional)

Rice (to serve)about 90 g per personabout 360 g

You probably have these

saltas needed
black pepperas needed
cuminas needed
turmericas needed
oilA little for frying the filling and for the baking dishas needed

Method

Wash and clean the fish; make a lengthwise cut on its belly and empty the contents.
Wash the fish well again, then rub it with lime juice and the spices.
Cover the dish with the fish and leave it in the refrigerator for 2 hours so it absorbs the flavors.
Dice the onion finely, crush the garlic and walnut, and chop the herbs relatively fine.
Put a needed amount of butter in a frying pan and fry the onion in it.
When the onion has softened a little, add the garlic.
When the garlic aroma is released, add the herbs and fry again.
When the herbs are well fried, add the pomegranate paste, walnut, barberry and the spices.
Stir the mixture well and cook it until it is well cooked and no longer juicy, then turn off the heat.
Pour a little oil and the sliced onion into an ovenproof glass dish.
Fill the belly of the fish with the prepared mixture and then sew it closed with toothpicks or string.
Place the stuffed fish on the sliced onions and cover the dish with aluminum foil.
Bake the fish in an oven at 180°C for 40 minutes.
Serve the fish with lime slices and fresh parsley; you can garnish it with pomegranate seeds and serve it with sabzi polo or saffron rice.

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Nutrition and health score per serving Estimated

4.5of 10

Moderate

Nutrients+1.55
Protein +1.25Plants +0.3Low: Fiber
Sugar−0.99
Added sugar −0.84Glycemic load −0.15
Fat, salt & calories−1.04
Large portion −0.5Sodium −0.37Saturated fat −0.16Energy density −0.01