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: ¾ cup (90 g) walnuts; ¾ cup (45 g) plain bread crumbs; 2 spring onions, chopped; 1-inch/2.5 cm fresh ginger, peeled; Zest of one lime; ¼ cup (60 ml) olive oil; ¼ cup (20 g) fresh chopped dill; ½ cup (40 g) fresh chopped parsley leaves; 2 teaspoons ground cumin; 2 tablespoons fresh lime juice; 2 cloves garlic, peeled; 2 tablespoons olive oil; ½ teaspoon red pepper flakes; 1 teaspoon ground coriander; ½ teaspoon sea salt; Juice of one lime; ¼ teaspoon freshly ground pepper; 2 pounds (900 g) firm, white fish fillets (halibut, rock fish, or catfish); ½ cup (120 g) plain yogurt; 1 teaspoon cornstarch; 1 teaspoon sea salt; 1 teaspoon freshly ground pepper

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)

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Meat, Chicken & Fish

How Iranians Became Meat Eaters

Cookbook Reviewer

2 years ago from United Kingdom

This dish had several components to prepare. I omitted the garlic as I don’t like string flavours but should have included it, thinking in hindsight. Adding all the herbs and spices I thought the dish would be more flavoursome. However, I could not taste the ginger or herbs. However, the lime sang through. 😊

The licensor does not allow printing of this title