Fish with Fresh Herb and Barberry Stuffing

Name: Fish with Fresh Herb and Barberry Stuffing (Mahi-ye tu por ba sabzi)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron dissolved in 2 tablespoons hot water (optional); 1 teaspoon turmeric; ¼ teaspoon freshly ground black pepper; 1 teaspoon freshly ground black pepper; ½ cup (40 g) chopped fresh mint or 2 tablespoons dried mint; ½ cup (40 g) chopped fresh cilantro; 4 spring onions, chopped; 1 cup (120 g) coarsely ground walnuts or raw pistachio kernels; ½ cup (75 g) dried barberries,* cleaned, soaked for 10 minutes in cold water, drained, and rinsed; ½ cup (120 ml) oil; ½ cup (75 g) golden, or green, raisins; 2 bitter oranges (Seville) or limes; 1 large whole fish (striped bass or rockfish), between 4–5 pounds/2 kg, scaled, butterflied, and skin scored; or 2 thick fillets of fish, about 3 pounds/1.3 kg; 1 teaspoon sea salt; ¼ cup (60 ml) fresh lime juice; 2 teaspoons sea salt; ½ cup (40 g) chopped fresh parsley; 4 cloves garlic, peeled and sliced; 2 tablespoons chopped fresh tarragon; ½ cup (120 ml) oil, (55 g) butter, or ghee*

Mahi-ye tu por ba sabzi

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
50 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Fish

1 large whole fish (striped bass or rockfish), between 4–5 pounds/2 kg, scaled

Method

Preheat oven to 400°F (200°C). Line a rimmed baking sheet, or dish, with a layer of aluminum foil and a layer of parchment paper (overlap the baking sheet for lifting if necessary). Generously oil the parchment paper.
Rinse fish in cold water and pat d