Persian gulf-style fish with saffron-lemon potatoes

Persian gulf-style fish with saffron-lemon potatoes

By
From
New Middle Eastern Food
Serves
6
Photographer
Mark Roper

We like to use rock flathead tails for this dish, but you can use any firm white-fleshed fish. Ask your fishmonger for three large tails and to prepare them so you end up with six fillets. Make sure the skin is left on.

Ingredients

Quantity Ingredient
80ml olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon crushed saffron threads
1/4 teaspoon freshly ground black pepper
500ml good-quality chicken stock
2 long red chillies, seeded and finely shredded
4 medium waxy potatoes, peeled and diced
6 rock flathead tail fillets, skin on, but neatly trimmed
2 tablespoons extra-virgin olive oil
2 tablespoons currants, soaked in warm water for 10 minutes
1/2 lemon, juiced
2 tablespoons verjuice

Method

  1. Preheat the oven to 180°c. Heat half the olive oil in a heavy-based ovenproof pan. Add the onion, garlic and spices and fry for a few minutes over a high heat. Add the stock and bring to the boil, then lower the heat and simmer for 5 minutes. Add the chillies and potatoes. Return to a simmer and cook a further 20 minutes, or until the potatoes are tender and the stock is reduced.
  2. Use a sharp knife to score the skin of the fish in a neat cross-hatch pattern and season lightly. Heat the remaining oil in a frying pan, and sear the fish pieces on both sides. Remove from the pan and sit the fish on top of the potato stew. Drizzle on the 2 tablespoons olive oil. Drain the currants and sprinkle them over the fish and potatoes. Bake in the oven for 8 minutes.
  3. Take the pan to the table to serve, or divide the potatoes among six warm plates and sit the fish on top, drizzled with lemon juice and verjuice.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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