Fish Dressed With Herbs, Berries and Saffron

by Marjan

This month, I presented two appetizer options for your Holiday Dinner: Cranberry Jelly Rolls and Sweet and Spicy Meatballs. For the main course, I am continuing with my inspired seasonal ingredients and colors to make our celebrations even more festive!
What colors immediately come to mind when you think Christmas entertaining? Red, green, gold, silver and white? What about food? Baked ham or turkey?
True to form, I celebrate the holidays completely non-compliant to tradition! Even though I'm using colors of the season, I have chosen to roast whole trout with red cranberries or barberries (zereshk is typically found in most Persian markets), parsley, shallots and garlic immersed in lemon and saffron for gold to dress my silver trout to perfection. Semi-sweet, with subtle bursts of tartness from lemon and cranberries, this recipe will capture the delicious spirit of the season. Easy to make, healthy, and festive! Served with either mashed potatoes or Persian white rice, this festive fish will bring much cheer to your guests delight.

May your Holidays be merry and bright as you gather those closest to you celebrating family, friendships, love and the spirit of the season.

Serves 6-8
4 whole trout (sea bass may be used as a substitute)
3/4 cup finely chopped shallot
4 cloves of minced garlic
2 scallions finely chopped
3 tablespoons of finely chopped parsley
2 tablespoons barrberies or chopped cranberries
1/8 teaspoon ground saffron
2 large lemons zest and juice
4 tablespoons quality extra virgin olive oil
3/4 teaspoon each sea salt and freshly ground black pepper

May be served with Persian white rice which should be prepared prior to making this fish; for recipe click here.

Request from your butcher to butterfly open fish and remove bones; however, if your skilled, using a sharp knife, cut along the vertebrae of fish from the inside and meticulously remove bones.

Preheat oven to 450° F on broil.
In a small bowl, combine shallots, garlic, scallions, parsley, barberies, saffron, lemon juice and zest, 1/2 teaspoon each salt and pepper with olive oil. Toss to mix well.
Using a large baking sheet, grease surface with olive oil. Place butterfly fish skin down on sheet and lightly sprinkle sea salt, black pepper and olive oil. Broil in the oven for 10 minutes and remove. Spoon equal amounts of herb and berry mix over the fish and continue to broil for an additional 10 minutes. Remove and serve along with your favorite side dishes or Persian rice.

From our partner: LO+JUNE

From our partner: LO+JUNE
Artisanal French products in our Swiss fine food boutique