I've never been a fan of mixing meat with fruit. I've always believed that the two should be kept separate...until I started eating Persian food, that is. This dish combines fruit with fish, and if you are one of those meat/fruit haters like I used to be, believe me when I say this dish is good!
This healthy fish dish is baked with a prune, raisin, and pomegranate sauce stuffing. The pomegranate sauce adds a nice tangy flavor, and the herbs in the sauce provide texture. My mother-in-law likes to serve this dish with a dill + fava bean rice that pairs perfectly.
Pomegranate sauce can be found in most Persian grocery stores. It is a thick paste that is made purely from pomegranate juice. The pomegranate juice is reduced to create a molasses-like texture, and the paste is very dark in color.
This recipe yields 4 - 6 servings.
Trout Stuffed with Prunes and Pomegranate
- 2 trout fillets of equal size, approx 10 inches long and 0.6 kg total
- 1 cup of curly parsley, finely chopped
- 2 scallions, finely chopped
- 1/4 cup of pomegranate sauce
- 1/2 cup of prunes & sultana raisins combined (2 parts prune + 1 part raisin), roughly chopped
- extra virgin olive oil
- salt and pepper
1. Preheat the oven to 350 F/175 C.
2. In a pan with some olive oil, sautee the parsley and scallions for 2 minutes. Add in the pomegranate sauce, prunes, raisins, a dash of salt + pepper, and sautee for 5 minutes. Set aside.
3. In a large baking dish, lay one trout fillet with skin facing down. Spread the pomegranate mixture evenly over top of the trout fillet. Place the second trout fillet on top of the mixture with skin facing up. Bake for 30 - 40 minutes. Remove from oven, remove the fish skin, and serve.
The picture below shows four trout fillets. Simply double the recipe to feed more mouths.