Recipes
Persian Tamarind-Stuffed Fish
Roasted whole trout is filled with caramelized onions, toasted almonds, tart barberries, and fresh herbs in this celebratory dish.
- Serves
4
- Time
1 hour 10 minutes
A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, this festive dish is perfect for Nowruz, the Persian New Year. Find barberries in well-stocked Middle Eastern grocery stores or online.
Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”
Ingredients
- ½ cup barberries
- 6 Tbsp. olive oil, divided, plus more for greasing
- 1 large onion, thinly sliced
- ½ cup whole raw almonds, coarsely ground
- ¼ cup tamarind paste
- 4 garlic cloves, finely chopped
- ⅓ cup finely chopped cilantro leaves
- ⅓ cup finely chopped parsley leaves
- ⅓ cup finely chopped tarragon leaves
- 4 trout, cleaned and butterflied
- Kosher salt and freshly ground black pepper
- Lime wedges, for serving
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Instructions
Step 1
To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
Step 2
To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
Step 3
Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
Step 4
Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
Step 5
Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.
- To a small bowl, add the barberries and enough warm water to cover. Set aside to soak for 30 minutes, then drain.
- To a large skillet over medium-high heat, add 3 tablespoons of the oil. When it’s hot and shimmering, add the onion and cook until light brown, about 10 minutes. Turn the heat to medium and continue cooking, stirring occasionally, until deep brown, about 30 minutes more.
- Meanwhile, position two racks in the upper half of the oven and preheat to 375°F. Grease two baking sheets with oil and set aside.
- Add the almonds, tamarind, garlic, and reserved barberries to the onion mixture and cook, stirring occasionally, until fragrant, about 10 minutes. Remove from the heat and stir in the cilantro, parsley, and tarragon.
- Divide the trout between the prepared baking sheets and open them up skin-side down. Season with salt and black pepper. Spread about ½ cup of the stuffing from head to tail down one side of each fish and close the other side over the stuffing, tucking in any excess. Brush the skins with the remaining oil. Bake for 15 minutes. Turn the oven to broil and cook until the skins are golden, 3–4 minutes more. Transfer to a platter and serve with lime wedges for squeezing.
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