Persian-Inspired Whole Fish Recipe with Pomegranate Molasses
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Servings
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Calories
199 kcal
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Cuisine
Middle Eastern, Israeli
Persian-Inspired Whole Fish Recipe with Pomegranate Molasses
Description
The Persian-Inspired Whole Fish Recipe with Pomegranate Molasses centers on a whole gutted white sea bream, or alternatives like sea bass, roasted with a combination of distinctive ingredients. The fish is scored and generously seasoned inside and out with salt, pepper, coriander, and cumin, then glazed with rich pomegranate molasses and drizzled with olive oil. Fresh cilantro and mint are added both before and after roasting to add brightness and herbal notes. Lemon juice and rosemary sprigs further enhance the aromatic profile. Scattered around the fish are dried fruits — Bokhari apricots or dates — lending a touch of sweetness.
The fish is cooked in a preheated oven at 400°F (200°C) for about 18 minutes, depending on weight, until tender and infused with the molasses' tang and spices. The balance of the rich glaze, fragrant herbs, and subtle sweetness produces a rounded and complex flavor. This preparation highlights a whole fish presentation that combines sweet, citrus, earthy, and herbal elements.
Once cooked, the fish is garnished again with fresh herbs and served hot. This dish can be part of a special occasion meal or an inviting centerpiece with simple side dishes that complement the aromatic flavors.
Ingredients
- ¼ cup pomegranate molasses high-quality
- 1 lb white sea bream whole and gutted (alternatively, use white saltwater fish like meagre, grouper, or sea bass)
- salt
- black pepper freshly ground
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 3 tablespoons olive oil
- ½ cup cilantro chopped
- ¼ cup mint leaves chopped
- 2 rosemary sprigs
- 1 lemon whole
- ½ cup Bokhari apricots or dates
Instructions
- Preheat your oven to 400°F / 200°C.
- Place the whole gutted fish in a greased baking pan. Using a sharp knife, make 3-4 cuts on each side of the fish.
- Season the fish generously with salt and black pepper both inside and out, from head to tail.
- Brush the fish with the pomegranate molasses, then sprinkle the ground coriander and cumin evenly over the fish. Drizzle the olive oil on top.
- Add about two-thirds of the chopped cilantro and mint on top of the fish.
- Place the lemon sprigs on and around the fish, and squeeze the juice of the whole lemon over it.
- Scatter the Bokhari apricots or dates around the fish.
- Roast the fish in the preheated oven for approximately 18 minutes if your fish weighs up to 1.5 lb / 700 grams. Adjust the roasting time for larger fish as needed.
- Once cooked, sprinkle the remaining chopped cilantro and mint on top of the fish.
- Serve your pomegranate molasses whole fish hot and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 199kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 38mg | 13% |
| Sodium | 42mg | 2% |
| Potassium | 368mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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