Serves 6
75 min
Mahi-e Shekam Por (Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro)
Recipe GLPR411546afe73fd6
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.
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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.
