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Whole Snapper with Walnut, Coriander and Barberry Recipe

18.11.19 /

Ingredients

Walnut, Coriander and Barberry stuffing

  • 1 tablespoon oil (e.g. canola, soy, grape seed)
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric
  • 1 bunch coriander, finely chopped
  • ½ cup dried barberries
  • ½ cup walnuts
  • 2 tablespoons tamarind paste

Snapper

  • 1 snapper, cleaned
  • 3-4 tablespoons oil (e.g. canola, soy, grape seed)
  • 1 teaspoon salt
  • ¼ teaspoon saffron dissolved in 2 tablespoons hot water
  • 4-5 toothpicks

Rice

  • ½ cup basmati rice
  • ¾ cup water
  • Pinch of salt
  • 1 bunch dill, finely chopped
  • ¼ teaspoon saffron dissolved in 2 tablespoons hot water

To serve

  • ½ punnet cherry tomatoes, quartered
  • 1-2 handfuls rocket
  • ¼ red onion, finely sliced

Method

  1. Preheat oven to 200oC. Line an oven tray with baking paper.
  2. Heat oil in a large fry-pan over medium heat. Add onion and cook for 2-3 minutes, until softened. Add garlic and turmeric and cook for 1 minute, until fragrant. Stir through coriander, barberries, walnuts and tamarind paste and cook for a further 4-5 minutes.
  3. Pat snapper dry with paper towels. Use a sharp knife to score the topside of the flesh with three diagonal cuts. Place snapper on the prepared tray, brush with olive oil and sprinkle with salt. Loosely fill the cavity with stuffing. Close the cavity and secure with toothpicks. Drizzle snapper with saffron water. Bake the fish for 40-45 minutes, or until the fish is cooked through.
  4. When the snapper has 20 minutes of cook time remaining, cook the rice. Combine all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Stir through dill and saffron water.
  5. Toss salad ingredients together in a small bowl and drizzle with extra-virgin olive oil.
  6. To serve, place snapper on a serving platter for everyone to help themselves. Serve rice and salad on the side.

Serves 2

Image credit: myfoodbag.com.au

Whole Snapper with Walnut, Coriander and Barberry Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 tablespoon oil (e.g. canola, soy, grape seed)

  • 1 onion, finely diced

  • 2 cloves garlic, minced

  • 1 teaspoon turmeric

  • 1 bunch coriander, finely chopped

  • ½ cup dried barberries

  • ½ cup walnuts

  • 2 tablespoons tamarind paste

  • 1 snapper, cleaned

  • 3-4 tablespoons oil (e.g. canola, soy, grape seed)

  • 1 teaspoon salt

  • ¼ teaspoon saffron dissolved in 2 tablespoons hot water

  • 4-5 toothpicks

  • ½ cup basmati rice

  • ¾ cup water

  • Pinch of salt

  • 1 bunch dill, finely chopped

  • ¼ teaspoon saffron dissolved in 2 tablespoons hot water

Directions

  • Preheat oven to 200oC. Line an oven tray with baking paper.
  • Heat oil in a large fry-pan over medium heat. Add onion and cook for 2-3 minutes, until softened. Add garlic and turmeric and cook for 1 minute, until fragrant. Stir through coriander, barberries, walnuts and tamarind paste and cook for a further 4-5 minutes.
  • Pat snapper dry with paper towels. Use a sharp knife to score the topside of the flesh with three diagonal cuts. Place snapper on the prepared tray, brush with olive oil and sprinkle with salt. Loosely fill the cavity with stuffing. Close the cavity and secure with toothpicks. Drizzle snapper with saffron water. Bake the fish for 40-45 minutes, or until the fish is cooked through.
  • When the snapper has 20 minutes of cook time remaining, cook the rice. Combine all rice ingredients in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Stir through dill and saffron water.
  • Toss salad ingredients together in a small bowl and drizzle with extra-virgin olive oil.
  • To serve, place snapper on a serving platter for everyone to help themselves. Serve rice and salad on the side.

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.