Mohi shekumpour

Mohi shekumpour

Stuffed baked fish

By
From
The Complete Middle Eastern Cookbook
Serves
4-5
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 whole fish suitable for baking, weighing about 1.5 kg
salt and freshly ground black pepper, to season
60g spring onions, finely chopped
100g mixed fresh herbs, such as flat-leaf parsley, coriander, dill and watercress, chopped
1 lemon, juiced
60ml olive oil
herb sprigs, to garnish
lemon wedges, to garnish
Chelou, to serve

Method

  1. Preheat the oven to 190°C.
  2. Clean and scale the fish if necessary. Rub it inside and out with salt and pepper and set aside.
  3. In a mixing bowl, combine the spring onion and herbs with 1 tablespoon of the lemon juice and 1 tablespoon of the oil. Season lightly and toss together.
  4. Fill the cavity of the fish with the herb mixture. Secure the opening with wooden cocktail sticks or a fine metal skewer. Cut three diagonal slashes on each side of the fish. Place it in a well-oiled baking dish and pour the remaining lemon juice and oil over the top.
  5. Bake for 40–50 minutes, or until the fish flakes easily when the thickest part is tested with a fork. During cooking, baste the fish with the juices in the baking dish.
  6. Lift the fish carefully onto a serving platter. Garnish with fresh herb sprigs and lemon wedges. Serve with chelou and a borani (Persian salad).
  7. If desired, serve a small bowl of yoghurt on the side, drizzled with olive oil and paprika.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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