Parvin’s Tamarind-Stuffed Fish

March 15, 2016
2 Ratings
Photo by James Ransom
  • Serves 4
What You'll Need
  • 4 farmed rainbow or brook trout, 8 ounces each, cleaned and butterflied
  • Sea salt and freshly ground black pepper
  • 5 tablespoons grapeseed oil
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup whole raw almonds, coarsely ground
  • 1 cup barberries, soaked in warm water for 1/2 hour and drained
  • 1/4 cup Thai tamarind concentrate, strained to remove grit
  • 1 cup tightly packed minced fresh herbs, any combination of
 at least two of the following: cilantro, flat-leaf parsley, tarragon, basil, mint
  • 2 limes, cut into wedges
  1. Preheat the oven to 375°F. Grease two baking sheets.
  2. Rinse the fish under cold water and pat dry thoroughly. Season them inside and out with salt and pepper and divide them between the baking sheets. Set aside in the refrigerator.
  3. Heat a large skillet over medium-high heat. Add 3 tablespoons of the oil and sauté the onion for 10 minutes, until it starts to darken, then cook slowly over low heat for about 30 minutes, until it is dark brown and about half its original volume. Add the garlic, almonds, barberries, and tamarind, and cook over low heat until the mixture becomes fragrant, about 10 minutes. Stir in the herbs and season with salt and pepper. Let cool to room temperature.
  4. Remove the fish from the refrigerator. Open each fish toward you, leaving the bottom flat against the pan. Spread the filling evenly from head to tail, then press the top half of the fish down firmly to cover the filling. Tuck any excess filling inside. Brush the fish with the remaining 2 tablespoons oil.
  5. Bake for 12 to 15 minutes, until the top turns golden and the fish flakes easily. Serve with the lime wedges.

See what other Food52ers are saying.

  • Louisa Shafia
    Louisa Shafia
  • Valhalla
  • Simonef
  • Negar
My cookbook The New Persian Kitchen is a winner of Food52's Piglet award. I love cooking Iranian rice and hearing people crunch on the crispy tahdig from the bottom of the pot. I'm passionate about sharing the ingredients and techniques for making Persian food in my writing, cooking classes, and online store, Feast By Louisa where you can find my Persian Spice Set, Tahdig Kit, and other goodies.

8 Reviews

Valhalla March 16, 2016
I have not cooked with trout, nor do I typically see it at my market. Can you suggest another fish?
ps I have made your baked fish with oranges and saffron and it is amazing!
Louisa S. March 16, 2016
You can really use any fish you like. I would recommend whatever is freshest where you are. You can use filleted fish and simply bake it on its own in the oven, and then spread the stuffing on top just before it's done and bake for a few more minutes. Glad you liked the orange saffron fish!
Simonef March 16, 2016
Would definitely make it, sounds wonderful!
Negar March 16, 2016
That would be fantastic. Please hurry! We're waiting. X
Negar March 16, 2016
Tried it, loved it!
Louisa S. March 16, 2016
Happy to hear it!
Negar March 16, 2016
I've just managed to get my hands on the last 4 of your books on Amazon! Fantastic New Year gifts. Love from London?
Louisa S. March 16, 2016
Negar I am SO flattered, thank you! I hope to get to London to do some cooking one of these days.