Fish Baked in Yogurt with Walnut and Dill Topping

Name: Fish Baked in Yogurt with Walnut and Dill Topping (Gerdu mast mahi)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 2 tablespoons olive oil; ½ teaspoon red pepper flakes; 1-inch/2.5 cm fresh ginger, peeled; 2 cloves garlic, peeled; ¾ cup (45 g) plain bread crumbs; 2 spring onions, chopped; ½ cup (40 g) fresh chopped parsley leaves; ¾ cup (90 g) walnuts; ½ cup (120 g) plain yogurt; 2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish); 1 teaspoon sea salt; 1 teaspoon cornstarch; 2 tablespoons fresh lime juice; 1 teaspoon freshly ground pepper; 1 teaspoon ground coriander; 2 teaspoons ground cumin; ¼ cup (20 g) fresh chopped dill; ¼ cup (60 ml) olive oil; Zest of one lime; Juice of one lime; ½ teaspoon sea salt; ¼ teaspoon freshly ground pepper; 2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish); 2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish); 2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish)

Gerdu mast mahi

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
50 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Fish

2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish)

Asia
Iran
Fish course
Pescatarian
Southeast Asia

Method

Preheat the oven 350°F (180°C) and oil a baking dish big enough to fit all the fish fillets side by side.
In a food processor, mix all the ingredients for the yogurt sauce for 5 minutes (to prevent the yogurt from curdling) and spread on the top of the