Roasted Stuffed Whole Fish( Second Method) ماهی شکم پر- روش دوم

The people from north of Iran use some specific aromatic herbs for this recipe…


  • One medium Fish (I used wild sea bass)
  • One bunch of Coriander
  • One medium Onion
  • 100 gr Walnuts
  • 3 tablespoon dried Barberry
  • Half a cup of sour Pomegranate Paste
  • 4,5 cloves of Garlic
  • some Ginger
  • Some lemon or lime juice
  • Salt, pepper and Saffron

Frozen coriander or Fresh

In a food processor, blend the walnuts until finely crumbed

blend the onion, 5 cloves of garlic, ginger…and Coriander

Place them in a bowl, add 3 tablespoon of dried barbaerry

Pour half a cup of  pomegranate paste

Add seasoning, mix well the ingredients

Brush both sides of fish with lemon juice and Saffron. Sprinkle with salt and pepper

 Fill inside the cavity of fish with stuffing mixture

sew the opening shut

 you can wrap the fish in aluminum foil or plastic wrap, and store it in the refrigerator for 24 hours,

Cover the pan with aluminum foil

Brush the oven tray with olive oil to prevent sticking

put some butter on top of the fish

Set oven at 350 degrees F or 180 degrees C or Gas mark 4,

check the fish every 15 minutes, turn and change the side,

Bake for 45-60 minutes both sides,

Carefully remove the fish from the pan by using a spatula to lift the fish out

Place on a platter or plate for serving.

remove the string from the fish


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