Whole fish with pomegranate molasses

ROSH HASHANA

Inspired by Persian cuisine, this sweet and sour whole fish recipe roasts sea bass with pomegranate molasses, Persian apricots & fresh herbs.

INGREDIENTS High-quality pomegranate molasses White sea bream fish, whole and gutted Salt & black pepper Ground coriander Ground cumin Olive oil Chopped cilantro Chopped mint leaves Rosemary sprigs Whole lemon Bokhari apricots or dates

STEP 1

Place the whole gutted fish in a greased baking pan. Using a sharp knife, make 3-4 cuts on each side of the fish.

STEP 2

Season the fish generously with salt and black pepper both inside and out, from head to tail.

STEP 3

Brush the fish with the pomegranate molasses, then sprinkle the ground coriander and cumin evenly over the fish. Drizzle the olive oil on top.

STEP 4

Add about two-thirds of the chopped cilantro and mint on top of the fish. Place the lemon sprigs on and around the fish, and squeeze the juice of the whole lemon over it.

STEP 5

Roast the fish in the preheated oven for approximately 18 minutes. Adjust the roasting time for larger fish as needed.

STEP 6

Once cooked, sprinkle the remaining chopped cilantro and mint on top of the fish. Serve your pomegranate molasses whole fish hot and enjoy!

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