Best Fish Stuffed With Herbs Walnuts And Pomegranate Recipes

STUFFED BRANZINO WITH WALNUTS AND POMEGRANATE

Steps:

• For the fish: Line a rimmed baking sheet with aluminum foil and coat with nonstick spray.
• Using a sharp knife, cut 3 slits, spaced evenly apart, through the skin and flesh of each branzino on both sides. Pat dry and place on the prepared baking sheet. Mix the olive oil with the onion powder, turmeric, garlic, lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper; rub all over each branzino, inside and outside. Cover with plastic wrap and let sit for 30 minutes.
• Preheat the oven to 400 degrees F.
• Uncover the fish and roast until fully cooked, about 30 minutes. The cooked fish will have white flesh that flakes easily.
• For the filling: Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Add the garlic and bell peppers. Cook, stirring occasionally, for 5 minutes. Add the walnuts, barberries, oregano, sumac, cayenne, scallions and 1 teaspoon salt. Give the mixture a good stir, reduce the heat to medium low then add the pomegranate molasses. Cook, stirring occasionally, until the berries start to hydrate a bit and everything is well combined and coated, 5 to 10 minutes. Remove from the heat.
• Stuff the filling into the fish and top with any extra filling, the pomegranate seeds, parsley and lemon slices.

HERB-STUFFED WHOLE FISH

Steps:

• Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
• Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
• Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
• Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
• Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE

Steps:

• Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
• Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
• Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
• Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
• Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
• Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.