Stuffed Branzino Persian style

Name: Stuffed Branzino Persian style
Total time: 45 min
Yield: 4 Servings
Ingredients: 2 large whole Branzino (1.5-2 pounds), scaled, clean, guts removed, and butterflied; 2 tablespoons butter, melted; 1/4 teaspoon ground saffron; 2 tablespoons olive oil, more if needed; 2 cloves garlic, thinly sliced; 1 spring onion/scallion, chopped; 20 leaves fresh mint, finely chopped; 15 leaves fresh parsley, finely chopped; 8 leaves fresh basil, finely chopped; 1/3 cup pistachios, shelled and finely chopped; 1/3 cup dried apricots or fresh peaches, roughly chopped; 3 tablespoons dried cherries, raisins or cranberries, roughly chopped; 2 tablespoons lime juice; 1 tablespoon pomegranate molasses; salt and ground pepper, seasoning; wedges of 1 lime, extra herbs; kitchen twine

Making fish takes a bit of confidence. I say that for no other reason than because many people feel intimidated by it. And whole fish starts a completely different narrative.

In most Anglo countries the head and bones of the fish are removed and you’re presented with a delicate piece of filet of fish on your plate. When I first went to Portugal (with my Portuguese husband) and the fish was dramatically presented with its head, eyes, tail and skin, I thought Portuguese cuisine was backwards. But after enjoying many meals of the entire fish, I realize that the true flavor of fish can only be appreciated when everything is cooked pretty much intact.

Here is a Persian inspired recipe from Naz Deravian that I have changed a bit. The whole Branzino that is stuffed with dried fruits, herbs, and nuts and roasted for just about 15-20 minutes.

Have your fishmonger clean the internal parts of fish but keep head on if you feel brave. Otherwise, you can do the recipe without the head but you don’t know what you’re missing until you try.

Stuffed Branzino Persian style

Making fish takes a bit of confidence. I say that for no other reason than because many people feel intimidated by it. And whole fish starts a completely different narrative.

Here is a Persian inspired recipe from Naz Deravian that I have changed a bit. The whole Branzino that is stuffed with dried fruits, herbs, and nuts and roasted for just about 15-20 minutes.

Have your fishmonger clean the internal parts of fish but keep head on if you feel brave. Otherwise, you can do the recipe without the head but you don’t know what you’re missing until you try.

Posted by Barbara

Ingredients

Recipe serves: 4

	2 large whole Branzino (1.5-2 pounds), scaled, clean, guts removed, and butterflied
	saffron butter
	2 tablespoons butter, melted
	1/4 teaspoon ground saffron
	stuffing
	2 tablespoons olive oil, more if needed
	2 cloves garlic, thinly sliced
	1 spring onion/scallion, chopped
	20 leaves fresh mint, finely chopped
	15 leaves fresh parsley, finely chopped
	8 leaves fresh basil, finely chopped
	1/3 cup pistachios, shelled and finely chopped
	1/3 cup dried apricots or fresh peaches, roughly chopped
	3 tablespoons dried cherries, raisins or cranberries, roughly chopped
	2 tablespoons lime juice
	1 tablespoon pomegranate molasses
	salt and ground pepper, seasoning
	garnish
	wedges of 1 lime, extra herbs
	other
	kitchen twine

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Posted by Barbara

time
45 minutes
serves
4
skill level
Easy

Ingredients

2 large whole Branzino (1.5-2 pounds), scaled, clean, guts removed, and butterflied
saffron butter
2 tablespoons butter, melted
1/4 teaspoon ground saffron
stuffing
2 tablespoons olive oil, more if needed
2 cloves garlic, thinly sliced
1 spring onion/scallion, chopped
20 leaves fresh mint, finely chopped
15 leaves fresh parsley, finely chopped
8 leaves fresh basil, finely chopped
1/3 cup pistachios, shelled and finely chopped
1/3 cup dried apricots or fresh peaches, roughly chopped
3 tablespoons dried cherries, raisins or cranberries, roughly chopped
2 tablespoons lime juice
1 tablespoon pomegranate molasses
salt and ground pepper, seasoning
garnish
wedges of 1 lime, extra herbs
other
kitchen twine

Directions

1 Done	saffron butter In small bowl or saucepan, add ground saffron to melted butter, stir and set aside. If saffron is not ground, use a mortar & pestle to make into a ground powder.
2 Done	stuffing Preheat oven to 450F (220C) and place wire rack in middle of oven. Line a baking dish with parchment paper and then lightly oil.
3 Done	In a medium pan over medium-low heat, add the garlic and cook until fragrant, about 1 minute then add the green onions, mint, parsley, basil, pistachios, dried fruit, lime juice, and pomegranate molasses.
4 Done	Stir together and cook for 3-5 minutes. Season with salt and pepper, taste and adjust to preference.
5 Done	Set aside to slightly cool before adding to fish. This can be made a few hours in advance.
6 Done	fish Massage the olive oil on the outside and inside of fish, season with salt and pepper.
7 Done	Evenly divide the fruit and nut mixture among the fish. Tie each fish closed with kitchen twine near head, middle and tail. Make sure tight enough so the mixture does not fall out.
8 Done	Drizzle each fish with the saffron-butter on both sides and roast fish for about 10 minutes, flip fish over and cook for another 5-10 minutes until internal temperature is about 125F(52C).
9 Done	Serve with fresh limes and some of the herbs scattered around serving plate.
10 Done	bones and such Place a few empty bowls or plates on the table for the bones, and skin (which some people do not eat).