Mahi-e Shekam Por (Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro)

Name: Mahi-e Shekam Por (Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro)
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Ingredients: 5 tablespoons Extra-virgin olive oil; 2 Medium onions, thinly sliced; 2 cups Fresh cilantro, finely chopped; 1 cup Fresh fenugreek leaves (or ¼ cup dried); 2 Garlic heads, minced; 1 inch piece Fresh ginger, peeled and minced; ¼ cup Tamarind paste or concentrate; 1 tablespoon Tomato paste; 1 teaspoon Ground turmeric; ½ teaspoon Cayenne pepper or crushed red pepper; 1½ teaspoons Salt; 2 Lemons, cut into ¼-inch rounds; 2 whole fish (1 pound each) Whole red snapper fish, cleaned with head and tail intact; 2 tablespoons Water

Recipe GLPR411546afe73fd6

Main Course

75 min

406 cal

Servings: 6

Oven

SNAP eligible

A fragrant, herb-forward Middle Eastern whole fish dish featuring two red snappers roasted with a vibrant paste of cilantro, fenugreek, garlic, ginger, and tamarind, layered with fresh lemon and onion slices. The aromatic spice blend with turmeric and cayenne creates a beautifully balanced flavor that is both warming and bright.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

5 tablespoons Extra-virgin olive oil

2 Medium onions, thinly sliced

2 cups Fresh cilantro, finely chopped

1 cup Fresh fenugreek leaves (or ¼ cup dried)

2 Garlic heads, minced

1 inch piece Fresh ginger, peeled and minced

¼ cup Tamarind paste or concentrate

1 tablespoon Tomato paste

1 teaspoon Ground turmeric

½ teaspoon Cayenne pepper or crushed red pepper

1½ teaspoons Salt

2 Lemons, cut into ¼-inch rounds

2 whole fish (1 pound each) Whole red snapper fish, cleaned with head and tail intact

2 tablespoons Water

Directions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly oil it with olive oil.
In a large bowl, combine the minced garlic, minced ginger, chopped cilantro, fenugreek leaves, tamarind paste, tomato paste, turmeric, and cayenne pepper. Add 3 tablespoons of olive oil and ½ teaspoon of salt. Mix thoroughly to form a paste.
Pat the two red snapper fish dry with paper towels. Rub the outside of each fish with 1 tablespoon of olive oil and season the cavity and exterior with 1 teaspoon of salt divided between them.
Spread half of the cilantro-fenugreek paste inside the cavity of each fish, dividing evenly. Reserve any remaining paste to top the fish.
Arrange the thinly sliced onions on the prepared baking sheet. Layer the lemon rounds over the onions.
Place the prepared red snapper on top of the lemon and onion layer. Spread any remaining cilantro-fenugreek paste over the top surface of each fish. Drizzle with the 2 tablespoons of water to add moisture during roasting.
Roast in the preheated oven for 45-50 minutes, or until the fish is cooked through and flakes easily when tested with a fork. The internal temperature at the thickest part of the fish should reach 145°F (63°C).
Remove from the oven and allow to rest for a few minutes. Carefully transfer the fish to a serving platter, keeping the onions and lemon slices intact around the fish. Serve hot, distributing the aromatic onions and lemon slices alongside each portion.

Comments

Grocery List Plus Editorial Staff3.75

Tamarind paste and fenugreek require a stop at an international market—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger banners stock these reliably in Charlotte—which is a real cost for a weeknight, though the spice palette is otherwise available and the fish itself is inexpensive. Red snapper runs $12–15 per pound at most chains, making the per-serving protein cost around $3–4, offset somewhat by the simple aromatics and pantry spices that round out the dish. The stated 75 minutes ignores the time to source tamarind and fenugreek; actual prep and roasting is closer to 45 minutes once ingredients are in hand. This is a satisfying, low-fuss oven dish that reheats decently and feeds six, but budget the extra stop and the hunt for those two specialty ingredients—it's not a spontaneous dinner unless you keep them on hand.