Persian Style Branzino Recipe
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Rest
30 mins
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Total Time
1 hr 10 mins
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Servings
4
-
Calories
847 kcal
-
Course
Main Course
-
Cuisine
Persian
Persian Style Branzino Recipe
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This delicious branzino recipe with Persian flavors will impress anyone! Learn how to make a whole roasted branzino at home perfectly every time using these tips and notes.
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Ingredients
Fish :
- 2 whole branzino clean the insides
- 1 yellow onion sliced
- 2 cloves garlic minced
- 1 tsp Turmeric
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lemon juice of
Filling:
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 yellow bell pepper diced
- 1/2 tbsp dried rosemary
- 1/2 tbsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Turmeric
- 1/2 cup barberries see notes
- 3/4 cup walnuts chopped
- 1/2 cup fresh parsley chopped
- 3 tbsp pomegranate molasses
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Instructions
Branzino:
- Rub the olive oil on both sides of fish and cover generously with salt, pepper and turmeric.
- Put the fish in a dish and add onion and garlic, mix so the onion is all over the fish.
- Cover and let sit for 20-30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with 2 layers of parchment paper.
- Put the fish on the baking sheet and cook in the oven for 25-30 minutes until it's fully cooked.
Filling:
- While the fish is roasting, work on the filling. Heat the olive oil in a pan over medium heat. Saute the onion for a few minutes until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the dried rosemary and thyme. Saute for another minute. Season with salt, pepper and turmeric.
- Add in the barberries, walnuts and parsley followed by the pomegranate molasses.
- Lower the heat and let everything cook for 2-3 minutes until flavors are fully combined. Adjust the salt as desired.
- Stuff the fish with the filling and add the remaining filling on top of the fish.
- Top with pomegranate and serve with rice, potatoes or greens.
Notes
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture.
- Find barberries and pomegranate molasses at Persian, Middle Eastern or Mediterranean shops as well as online. You can also make pomegranate molasses at home.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture.
- Iranians serve this dish with sabzi polo for Nowruz (Persian New Year).
Nutrition Information
Show Details
Serving
4g
Calories
847kcal
(42%)
Carbohydrates
41g
(14%)
Protein
86g
(172%)
Fat
37g
(57%)
Saturated Fat
5g
(25%)
Cholesterol
360mg
(120%)
Sodium
1734mg
(72%)
Potassium
1416mg
(40%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
1355IU
(27%)
Vitamin C
42mg
(47%)
Calcium
112mg
(11%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 847 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 847kcal | 42% |
| Carbohydrates | 41g | 14% |
| Protein | 86g | 172% |
| Fat | 37g | 57% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 360mg | 120% |
| Sodium | 1734mg | 72% |
| Potassium | 1416mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 42mg | 47% |
| Calcium | 112mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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