Iraqi Fish with Pomegranate and Loomi (Samak Tibsi)

Name: Iraqi Fish with Pomegranate and Loomi (Samak Tibsi)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Iraqi Mesopotamian
Ingredients: 1 tsp cumin; 1 tbsp allspice (or 1 tbs Another Allspice Substitute (Halal)); 1 tsp cinnamon (or , I don't use when using the Another Allspice Substitute (Halal) I just add a bit more of that recipe); sea salt; fresh ground black pepper; 2 tbsp butter; 2 lb thick white fish fillets; 3 large sweet onions; 4 dried limes; 4 garlic cloves; 1 lb tomatoes; 3 tbsp pomegranate molasses dissolved in 3/4 cup water

A dish of fish, limes and tomatoes, seasoned with pomegranate molasses and cumin and baked in the oven. It's finished with onions.

1 hr 5 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 45 min · 65 min total
Difficulty: medium

1
Preheat the oven to 400°F Combine the spices in a small bowl. Rub half the spices over the fish fillets.
2
Grease a casserole dish with 1 tbs of the butter. Thinly slice the onions and seperate into rings.
3
Toss the onions with the remaining spices to coat. Spread half the onions in the bottom of your dish.
4
Cut the fish into medium-sized pieces and arrange over the onions. Cut several slits in the dried limes and nestle them amongst the fish.
5
Scatter the minced garlic over top. Dot the remaining tablespoon of butter over top. Top with the remaining onions, then cover the whole dish with the tomato slices. Overlap the tomato slices slightly as the will shrink when baking.
6
Pour the pomegranate molasses dissolved in 3/4 cup water, over top. Bake the dish for 45-50 minutes, until the onions are softened. Serve warm over a rice dish such as or or with fresh bread to mop up the juices and a fresh salad.
50 min