Persian Tamarind Fish
Light and exotic. Delicious from the far east. What a great dish
≈ 410 kcal · 24 g protein · 26 g carbs · 25 g fat — AI estimate per serving
Ingredients
Method
- 1
Put the barberries in a bowl and cover with warm water. Soak for 1 hour.
- 2
Season the fish and ensure it has no bones. Add salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet in your oven
- 3
Heat oil in a large fryingpan over medium-high heat. Add onions and cook until they start to darken at the edges, 10 to 12 minutes. Reduce heat and cook until dark brown and reduced to half the original volume. .Add garlic, almonds, drained barberries and 2 tablespoons tamarind to the pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 8 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 190 degrees celcius.
- 4
Form the barberry mixture on top of fillets woth a spoon and your fingers. Drizzle additional oil and bake until fish is just cooked through, around 15 minutes. Be careful not to overcook the fish Transfer to a serving platter, serve with lime wedges.
