Stuffed Branzino with Walnuts and Pomegranate
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 668
- Total Fat
- 37
- Saturated Fat
- 5
- Carbohydrates
- 52
- Dietary Fiber
- 8
- Sugar
- 32
- Protein
- 38
- Cholesterol
- 70
- Sodium
- 1057
- Total: 1 hr 25 min (includes marinating time)
- Active: 25 min
Ingredients
Fish:
Nonstick cooking spray
2 cleaned, gutted whole branzino (1 to 1 1/2 pounds each)
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon ground turmeric
3 cloves garlic, minced
1 lemon, juiced
Kosher salt and freshly ground pepper
Filling:
2 tablespoons olive oil
1 large onion, finely chopped
6 cloves garlic, minced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
3/4 cup walnuts, chopped
1/2 cup barberries
1 teaspoon dried oregano
1 teaspoon sumac
1/4 teaspoon cayenne pepper
3 scallions, finely chopped
Kosher salt
1/4 cup pomegranate molasses
Garnish:
1/2 cup pomegranate seeds
1/2 cup parsley leaves, chopped
1 lemon, sliced
Directions
- For the fish: Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
- Using a sharp knife, cut 3 slits, spaced evenly apart, through the skin and flesh of each branzino on both sides. Pat dry and place on the prepared baking sheet. Mix the olive oil with the onion powder, turmeric, garlic, lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; rub all over each branzino, inside and outside. Cover with plastic wrap and let sit for 30 minutes.
- Preheat the oven to 400 degrees F.
- Uncover the fish and roast until fully cooked, about 30 minutes. The cooked fish will have white flesh that flakes easily.
- For the filling: Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Add the garlic and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the walnuts, barberries, oregano, sumac, cayenne, scallions and 1 teaspoon salt. Give the mixture a good stir, reduce the heat to medium low then add the pomegranate molasses. Cook, stirring occasionally, until the berries start to hydrate a bit and everything is well combined and coated, 5 to 10 minutes. Remove from the heat.
- Stuff the filling into the fish and top with any extra filling, the pomegranate seeds, parsley and lemon slices.
Cook’s Note
You can serve this dish with sabzi polo (Persian herbed rice) or roasted potatoes.