Persian Branzino Recipe
This Persian branzino recipe is flavorful, simple, and perfect for any occasion. If roasting a whole branzino feels intimidating, this recipe will show you just how easy and approachable it can be, with minimal prep and big, bold flavors.
Servings: 4
Ingredients
For The Fish:
- 2 whole branzino Gutted and cleaned
- 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
for The Filing:
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 yellow bell pepper diced
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1/2 cup barberries
- 3/4 cup walnuts chopped
- 1/2 cup fresh parsley chopped
- 3 tbsp pomegranate molasses
- 1/2 cup pomegranate arils for garnish
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 oregano. 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 about 5 minutes until flavors are fully combined. Adjust the salt as needed.
- Transfer the roasted fish onto the serving platter. Stuff the fish with the filling and add the remaining filling on top of the fish.
- Top with pomegranate arils and serve with rice, potatoes or greens.
Video
Notes
- 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
Serving: 4g | Calories: 876kcal | Carbohydrates: 48g | Protein: 86g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 13g | Cholesterol: 360mg | Sodium: 1487mg | Potassium: 1581mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1122IU | Vitamin C: 87mg | Calcium: 146mg | Iron: 6mg