Iraqi Fish With Pomegranate and Loomi (Samak Tibsi)

Recipe by UmmBinat
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
  • Grease a casserole dish with 1 tbs of the butter.
  • Thinly slice the onions and seperate into rings.
  • Toss the onions with the remaining spices to coat.
  • Spread half the onions in the bottom of your dish.
  • Cut the fish into medium-sized pieces and arrange over the onions.
  • Cut several slits in the dried limes and nestle them amongst the fish.
  • Scatter the minced garlic over top.
  • Dot the remaining tablespoon of butter over top.
  • Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
  • Pour the pomegranate molasses dissolved in 3/4 cup water, over top.
  • Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as Recipe#443553 or Recipe #418082 or with fresh bread to mop up the juices and a fresh salad.
  • NOTE: When serving, you shouldn't actually eat the dried limes (loomi)!
  • Enjoy!
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