Persian Style Branzino Recipe
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.
Servings: 4
Calories: 847kcal
Ingredients
Fish :
- 2 whole branzino clean the insides
- 1 yellow onion sliced
- 2 cloves garlic minced
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1 lemon juice of
Filling:
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 yellow bell pepper diced
- ½ tablespoon dried rosemary
- ½ tablespoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- ½ cup barberries see notes
- ¾ cup walnuts chopped
- ½ cup fresh parsley chopped
- 3 tablespoon pomegranate molasses
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.
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: 847kcal | Carbohydrates: 41g | Protein: 86g | Fat: 37g | Saturated Fat: 5g | Cholesterol: 360mg | Sodium: 1734mg | Potassium: 1416mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1355IU | Vitamin C: 42mg | Calcium: 112mg | Iron: 6mg