Name: Fresh Herb + Barberry Baked Fish (Mahi-ye tu Por ba Zereshk-o Sabzi)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: Serves 4
Cuisine: Iranian
Ingredients: ½ cup (40 g) chopped Fresh cilantro or parsley; 4 cloves garlic, peeled and grated; 1 teaspoon freshly ground pepper; 1 teaspoon sea salt; ¼ cup (60 ml) olive oil; 1 teaspoon turmeric; ½ cup (75 g) seedless raisins; ½ cup (75 g) dried barberries, cleaned*; ½ cup (120 ml) olive oil; 1 cup (85 g) coarsely ground walnuts; ½ cup (40 g) chopped Fresh mint; 4 fillets of branzino (Mediterranean sea bass), skin on, or 1 large whole fish (see note); ¼ cup (60 ml) Fresh lime juice; ½ teaspoon freshly ground pepper; 2 teaspoons sea salt; 4 spring onions (white and green parts), chopped; 2 tablespoons chopped Fresh tarragon

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

In the Mazandaran region of the Caspian Sea, where my inspiration for this recipe originated, the locals love to combine lots of fresh herbs with barberries.

Ingredients

Topping

¼ cup (60 ml) olive oil
4 cloves garlic, peeled and gra

Method

In a mixing bowl, combine all the ingredients for the topping and toss well together. Set aside.
Line a rimmed sheet pan, or baking dish, with a layer of aluminum foil and a layer of parchment paper (allowing extra to overhang the edges of the sheet pan to help lift out the fish). Generously oil the parchment paper.
Rinse the fish fillets and pat dry.