Fish Baked in Pomegranate Sauce

Name: Fish Baked in Pomegranate Sauce (Tabsi ’l-Samak b’Sharab il-Rumman)
Yield: Makes 4 servings
Cuisine: Iraqi
Ingredients: ½ teaspoon salt; 2 tablespoons olive oil; 1 medium onion, coarsely chopped; ½ teaspoon crushed chili pepper, or to taste; 2 lbs (900 g) fish fillet, skinned and divided into 4 serving-size pieces; ½ teaspoon cumin; ¼ teaspoon black pepper; ½ cup (2 oz/60 g) shelled walnuts, toasted and ground; 1 tablespoon pomegranate syrup, diluted in ⅓ cup (160 ml) water; ½ teaspoon crushed coriander seeds; ¼ cup (½ oz/15 g) parsley, chopped

Tabsi ’l-Samak b’Sharab il-Rumman

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Pomegranates and walnuts combine in this recipe to give the sauce a rich, medieval texture. About the term tabsi.

Ingredients

2 lbs (900 g) fish fillet, skinned and divided into 4 serving-size pieces
½ teaspoon

Asia
Iraq
Stew
Fish course
Pescatarian
Gluten-free

Method

Preheat oven to 400°F/200°C/gas mark 6.
Rub fish pieces with cumin, black pepper, and salt. Fry them briefly on both sides in 1 tablespoon oil, about