Fish in Persian Sweet-and-Sour Sauce
Fish, tomato juice and lemon baked in the oven and spiced with pomegranate molasses and cumin. It's finished with sea salt.
35 min · Serves 3 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 20 min · 35 min total
- medium
- 1
Combine pomegranate molasses and water, tomato juice, lemon juice and zest, lime juice, sea salt, spices, and honey in a bowl.
- 2
In a saucepan heat a few tablepoons of olive oil. Add the scallions and garlic and saute over medium heat until softened, a few minutes. Add the juice mixture and bring to a boil. Taste the sauce: it should be both sweet and sour, add more honey if necessary. Simmer for 2-3 minutes, then set aside.
- 3
Preheat oven to 450°F Get out a baking dish. Pat the fish fillets dry and sprinkle with sea salt, then rub flour on the fillets to coat on both sides.
- 4
Heat a few spoonfuls of olive oil in a wide pan. Fry the fillets, you want the outside of the fillet to be "sealed" but the inside will not be done.
- 5
Place fillets in the baking dish. Pour the sauce over the fish and place in the oven. Bake 7-9 minutes, until the fish is just done. Serve immediately, with or bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
