Persian spiced fish with pomegranate and feta

persian fish 2 (1 of 1)

I found myself listening to Christmas carols in the mall and looking at Christmas decorations the other day and had to do a double take – we are still in October right? The years are flying by faster and the Christmas decorations are coming out earlier it seems. About time I got thinking about my annual Christmas party menu.

I have been making this dish for a while now and have realized it is the perfect dish for Christmas lunch/dinner – quite easy and great to double/triple the recipe for larger groups and it is beautiful rich colours and an amazing flavour.

This is a great healthy dinner party recipe and is always an impressive colourful looking dish. I used Cod in this recipe but any light white fish will do. We will be spending Christmas and New Year in Australia this year in Adelaide and Bermagui so I will be making this again in Bermagui using flathead tails – they are the most amazing white fish that you can only get in certain regions but well worth it if you come across some at a fish market.

What you’ll need

4 fillets white fish
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground paprika
½ tsp ground cinnamon
1 clove crushed garlic
Pinch Sea salt and cracked pepper
2 tbsp good quality olive oil

½ cup de shelled pistachios
¼ cup cooked red quinoa
½ red onion
3 tbsp chopped flat leaf parsley
3 tbsp chopped mint
Seeds from ½ pomegranate
75 grams feta cheese
2 tbsp lemon juice
1 tsp lemon rind
1 tbsp extra virgin olive oil

1/2 cup Greek yoghurt
2 tbsp chopped dill
½ tsp ground cumin
2 tbsp lemon juice
1 tbsp extra virgin olive oil
Sea salt and cracked pepper

How to

– In a small jar with lid, mix together the turmeric, cumin, paprika, cinnamon, garlic, olive oil and salt and pepper and shake well
– Pour marinade over the fish fillets in an airtight container and marinate for at least 1 hour
– When ready to cook the fish pre heat the oven to 200ºC and line a baking tray with baking paper
– Put fish on the tray pouring any left over marinate on top and bake in the oven for 15 minutes
– While fish is baking in a medium bowl mix together the roughly chopped pistachios, cooked red quinoa, finely diced red onion, mint, parsley and pomegranate seeds
– Add the lemon juice, oil and crumbed feta and mix together
– In a separate small bowl mix the yoghurt, cumin, dill, lemon juice, oil and some salt and pepper and set aside
– Once fish is baked serve hot topped with the pomegranate and feta mix and the yoghurt on the side and enjoy!

persian fish  (1 of 1)

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