Molook: Treat yourself to the healthiness of the fish prepared with a melange of aromatic herbs. This recipe is coming from the north of Iran where you can find the best of fish from the Caspian Sea and the best of local aromatic herbs from the region.
We used white fish but you can use any large fish with a big enough cavity for the herb mix. Fresh fish, of course, is better. When you go seafood shopping, use all your senses to find signs of freshness in a fish: fresh fish meat is elastic. It means if you press on it with a finger it should spring back to its normal form. The eyeballs of a fresh fish are clear and shiny. There should be no signs of cloudiness. The gills should be pink or bright red. After time they turn dull or into brownish colours.
You can also replace the herbs with a mixture of your choice based on your location. For example, in north of Iran you can add Zeleng-o-anarije or Sersem to add more flavours. Just keep one thing in mind: Do control the aroma balance. For instance, rosemary is much more aromatic than parsley, so use it relatively much less.
Last but not the least, pomegranate paste is an indispensable ingredient of this recipe. It will not taste the same without it! Enjoy.
Whole White Fish: 1 large (cavity cleaned, scales removed)
Onion: 1 small, grated
Garlic: 2 cloves, grated
Walnut: 2 tbsp, ground
Dried Sour Plums: 5 small
Pomegranate Paste: 3 tbsp
Butter: 1/2 tbsp
Fresh Herb Mix Ingredients: (250 gr)
Tare (or replace with Chive)
Zeleng-o-Anarije (or replace with Rosemary)
Onion: 1 large, diced
Oil: 1/2 tbsp
Walnut: 1 cup
Black Plums: 1 cup, large
Tomato Paste: 2 tbsp
1. Preheat oven to 400 F.
2. Season inside and outside of the fish with salt, pepper and turmeric.
3. To make the stuffing, blend the grated onion, garlic, berberis, walnuts, sour plums and pomegranate paste with the herb mix.
4. Fill the fish cavity with the stuffing. Close the cavity using a needle and thread.
5. Brush over the fish with some melted butter, spray the roasting dish with some oil and transfer the stuffed fish into it.
6. Cook the fish in the oven for 45 minutes or until golden brown.
7. Meanwhile to prepare the sauce, in a frying pan, saute onion with some oil and turmeric for a few minutes.
8. Lower the heat, stir in plums and walnuts.
9. Dilute the tomato paste in hot water and add to the mixture. Stir occasionally until well mixed.
10. Add salt, pepper to taste.
11. Serve the fish as whole with the sauce on top.