“IN IRAN, we stuff the whole lot,” said chef Nasim Alikhani. “Some stuffings are a day’s process, but this isn’t that.” In her very last Slow Food Fast recipe, the Brooklyn-based chef requires stuffing, roasting the entire branzino till its skin crisps and its smooth flesh slides off the bone.
The stuffing, a sauté of fresh parsley, cilantro, onions, and walnuts, also receive layers of flavor from dried mint, turmeric, lemon juice, and pomegranate molasses. The recipe requires nutty fenugreek and tart barberries; however, the result will nevertheless be full of taste if you don’t have them available.
You can stuff the fish some hours in advance and dad them inside the oven just earlier than serving. To end, the dish desires simplest a handful of herbs and a drizzle of olive oil. “This is quick and accurate for when you get very sparkling fish and need to do something first-class with it proper away,” said Ms. Alikhani. “It’s usually very spectacular.”
TOTAL TIME: 35 minutes SERVES: 4
2½ cups fresh parsley, plus greater to garnish
2½ cups sparkling cilantro, plus greater to garnish
5 tablespoons olive oil, plus more to garnish
1 massive onion, finely chopped
1 tablespoon turmeric
2 teaspoons fenugreek (optionally available)
2 tablespoons dried mint
⅓ cup pomegranate molasses, plus extra for glazing
⅓ cup lemon juice, plus lemon wedges to garnish
1⅓ cup chopped walnuts
⅓ cup barberries (non-obligatory)
½ teaspoon purple chile flakes
4 entire branzino (about 1 pound every), gutted, wiped clean, and scaled
Cooked rice or potatoes for serving
1. preheat oven to 425 stages. In a food processor, pulse parsley and cilantro until finely chopped.
2. Swirl 2 tablespoons olive oil right into a huge sauté pan over low warmth. Stir in onions and sauté until translucent, about three mins. Add turmeric and a couple of tablespoons oil, and sauté until fragrant, approximately 1 minute extra.
Stir in chopped herbs and fenugreek, dried mint, ⅓ cup pomegranate molasses, and lemon juice. Simmer till sauce tightens, about 3 minutes. Stir in walnuts, barberries, chile flakes, and retain cooking until maximum liquid chefs are off, approximately 1 minute more—season with salt to taste. Remove pan from heat.
3. Season outside and cavities of fish with salt. Pack stuffing into each cavity. (Reserve extra stuffing for another use.) Brush outdoor fish with last olive oil and season once more with salt.
4. Roast fish, brushing the skin with pomegranate molasses halfway thru until pores and skin are crisp and flesh is cooked for about 15 mins. To serve, drizzle fish with olive oil and garnish with fresh herbs and lemon wedges. Serve with rice or potatoes.