Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por

Name: Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy; 1 teaspoon salt; 1/3 cup olive oil or butter; 1 onion, peeled and thinly sliced; 3 cloves garlic, peeled and crushed; 1/4 teaspoon freshly ground black pepper; 1/4 cup chopped walnuts; 1 cup pomegranate juice or 3 tablespoons pomegranate paste; 1 tablespoon slivered candied orange peel; 2 tablespoons fresh lime juice; 1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water; 1 tablespoon angelica petals or powder (gol-par), for garnish; 2 tablespoons chopped walnuts, for garnish; 2 tablespoons pomegranate seeds, for garnish

Servings: persons

1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy
1 teaspoon salt
1/3 cup olive oil or butter
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and crushed
1/4 teaspoon freshly ground black pepper
1/4 cup chopped walnuts
1 cup pomegranate juice or 3 tablespoons pomegranate paste
1 tablespoon slivered candied orange peel
2 tablespoons fresh lime juice
1/4 teaspoon ground saffron dissolved in 2 tablespoons hot water
1 tablespoon angelica petals or powder (gol-par), for garnish
2 tablespoons chopped walnuts, for garnish
2 tablespoons pomegranate seeds, for garnish

1
Rinse fish in cold water.
2
Pat dry with paper towel and rub both sides with 1 teaspoon salt.
3
Heat 1/4 cup oil in a large frying pan and brown onion and garlic.
4
Add all the ingredients except the saffron water and lime juice and cook for 3 minutes.
5
Mix well and remove from heat.
6
Preheat oven to 400 degrees F. Place the fish in a baking dish.
7
Stuff it with the mixture from step 2 and pin or sew the cavity shut.
8
Pour the saffron water, the rest of the oil, and lime juice over the fish.
9
Place the fish in the oven and bake for 10 to 15 minutes (until the fish flakes easily with a fork), basting from time to time.
10
Arrange the fish on a serving platter.
11
Pour the sauce from the baking dish over the fish.
12
Garnish with angelica petals, walnuts, and pomegranate seeds.
13
Serve with .

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large or 2 pounds firm-fleshed white fish, about 1/2 inch thick: sea bass, halibut, cod, rockfish, or orange roughy, 1 teaspoon salt, 1/3 cup olive oil or butter, 1 onion, peeled and thinly sliced, and more.

Yes, Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ba anar) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions