100gmixed fresh herbs, (coriander, parsley, tarragon, basil, chives, dill), plus more for serving
¼cupwalnuts, finely chopped
¼cupmejdoul dates , roughly minced
2tsptamarind sauce
¼ tspground saffron, (dissolved in 1 lime, juiced)
Instructions
Preheat the oven to 200°C.
Season fish with salt and pepper.Coat the fish with saffron diluted in lime juice in both sides and inside.
In a shallow pot, heat butter and vegetable oil. Sauté onions for 5 to 7 minutes until translucent. Add the garlic and sauté for a couple of minutes. Add turmeric powder, chilli flakes, salt and black pepper; stir and fry for a few seconds. Add the chopped fresh herbs, fry for 5 min. Add walnuts, dates and tamarind sauce and fry for a couple more minutes.
Line a baking sheet with parchment paper. Place the fish on the baking sheet. Add a couple spoonful of the stuffing mixture inside the fish, and top with a drizzle of olive oil.
Secure the top end of the fish, just below the head, with a knot using butcher's twine. Create several loops by pulling the twine outward from the anchor, forming a large, loose loop under the fish. Repeat this process along the length of the fish.Once reached the end, tie off the twine and cut off any excess.
Bake in the oven for about 10 to 15 minutes, timing depends on the size and thickness of the fish.
To serve, garnish with fresh parsley leaves, pomegranate jewels and sliced orange on the side.