Mahi Shekampor (Stuffed Branzino)
SERVES 6
Whole fish stuffed with fresh green herbs, dried fruits and nuts is traditionally prepared all over Iran with various regional interpretations. Fresh peaches or nectarines and raisins add a sweet bite to the tangy mix of the pomegranate molasses and the lime or Seville orange juice. If peaches are not in season use dried peaches and use any combination of green herbs you like. Seville oranges are available for a brief period of time in early spring, but lime or lemon juice can be used instead.
4 whole large branzino,
scaled, cleaned and butterflied
2 tbsp olive oil (plus more as needed)
2 cloves garlic, thinly sliced
1 green onion, finely chopped Handful of fresh mint,
stems trimmed, finely chopped Handful of fresh parsley,
tough stems trimmed, finely chopped Handful of fresh basil, finely chopped
¼ cup raw shelled pistachios, finely chopped 1 small ripe but firm peach or nectarine,
pitted and diced
2 tbsp golden or dark raisins
2 tbsp fresh Seville orange or lime juice
1 tbsp pomegranate molasses
Kosher salt
Ground black pepper
2 tbsp butter
¼ tsp ground saffron
Lime or Seville orange wedges to serve
Preheat oven to 450°F with the rack in the centre position. Line a large baking sheet with parchment paper and lightly oil.
In a medium pan, heat olive oil over medium-low heat. Add garlic and cook until lightly golden (about 3 minutes). Take care not to burn the garlic. Turn up heat to medium and add green onion, mint, parsley, basil, pistachios, peach, raisins, Seville orange juice and pomegranate molasses. Lightly season with salt and pepper. Stir and cook just until fragrant (3 to 5 minutes). Set aside to cool so it’s not too hot when added to the fish.
Meanwhile, melt butter in a small saucepan. Stir in saffron and set aside. Place fish on baking sheet and drizzle all over, inside and out, with olive oil. Season well with salt and pepper. Stuff each fish with peach-and-herb mixture. Tie fish closed with kitchen twine—no fancy knots or technique required here, just make sure it’s secure enough so the stuffing doesn’t spill out. Drizzle top of each fish with buttersaffron mixture. Roast until fish is cooked through and just beginning to flake (about 15 minutes). Serve with lime or orange wedges.
PREP AHEAD: The peach-and-herb stuffing can be made up to 1 hour in advance; partially cover to make sure it doesn’t dry out.