Fish with Verjuice + Pomegranate

Mahi ba ab Ghureh-o Anar

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      40 min

Appears in

Joon: Persian Cooking Made Simple

Joon

By Najmieh Batmanglij

Published 2015

  • About

This recipe is from northern Iran, in the Gilan region near the Caspian Sea. Here, I am adding a twist, cooking it in parchment paper (or en papillote as the French call it).

Ingredients

Spice Rub

  • 2 teaspoons sea salt
  • ½ teaspoon freshly ground pepper
  • 1

Method

  1. preheat the oven to 450°F (230°C).
  2. To make the spice rub: Mix together all the ingredients for the rub in a rimmed sheet pan. Dredge the fish fillets on both sides in the mixture and set aside.
  3. To make the glaze: In a sauce pan, combine all t