Prep 10 mins
Cook 50 mins
This is a lovely Persian fish dish. Serve it with Sabzi Polow for a traditional meal. You can use a little sumac or tamarind in place of the pomegranate powder.
- 4 large fish fillets, skin removed (of your choice)
- 1⁄2 cup fresh lime juice
- 1⁄2 cup olive oil
- 50 g fresh coriander or 50 g cilantro
- 50 g fresh parsley, plus
- 2 tablespoons fresh parsley, to decorate
- 50 g of fresh mint
- 1⁄2 teaspoon saffron
- 1⁄4 teaspoon pomegranate powder
- 1 lime
- black pepper
- Wash, drain well then finely chop coriander, parsley and mint. Add lime juice, olive oil, pomegranate powder, saffron & salt and black pepper to taste, mix well & set aside.
- Place fish fillets in a large oven proof dish. Pour the sauce over the fish.
- Cover with a sheet of aluminium foil and bake in a preheated oven at 180C 40 - 50 minutes Baste the fish with the sauce at least once during cooking.(Cooking time will vary depending on the type and size of your fillets so check after 30 minutes.
- When cooked, decorate each fillet with finely sliced lime and a little fresh chopped parsley and serve with Sabzi Polow.
- Note: This is the traditional dish for the Iranian New Years Day.
Very good- my father is Iranian and this was one of my first attempts at making persian food. I didn't have mint, saffron or pomegranate powder, (although I substituted the pomegranate with some fresh cranberries). Also, I substituted the olive oil for butter. I used salmon and it was the best salmon I have had in a long time. Thank you Um Safia
This is a wonderful marinade. I changed around the instructions. I added red, yellow, green bell peppers and zucchini and made kabobs (broiled the skewers instead of grilling them). We had it with basmasti rice and raita. IT WAS AMAZING.
Absolutely delicious! I used Highliner brand Haddock fillets just overlapped them a bit because they were not so thick. A tiny bit of lime juice because it was too sour (bad lime), freshly squeezed lemon juice and some white loomi powder which is probably more authentic, extra virgin olive oil, flat leaf parsley and the other herbs to taste (I didn't measure), Iranian saffron, sumac in place of the pomegranate powder as indicated in the introduction as I didn't have any of the former, slices of lemon, sea salt, & freshly ground black pepper. Served with Fastest Ayran Ever, Sabzi Polow, Classic Yogurt Sauce (totally recommended to go with). This a recipe I recommend you try and a make again for us. Made for Visiting Iran (Persia) in June 2012!