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Fish in Persian Sweet and Sour Sauce

Fish in Persian Sweet and Sour Sauce prepared dish

This dish features tender fish fillets coated in a vibrant persian sweet and sour sauce made with pomegranate molasses and fresh herbs. The balance of sweet and tangy flavors creates a delightful culinary experience. Serve it over rice or with flatbread for a complete meal!

This recipe is dinner, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include olive oil, onion, garlic, pomegranate molasses.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 4 tbsp pomegranate molasses
  • 1 cup fresh mint (chopped)
  • 1 tsp black pepper
  • 1 cup water
  • 1 tsp salt
  • 600 g white fish fillets (cut into pieces)
  • 1 cup fresh parsley (chopped)

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Stir in the pomegranate molasses, salt, and black pepper, and cook for another minute.
  4. Add the fish pieces to the skillet, coating them in the sauce, and cook for about 10 minutes until the fish is cooked through.
  5. Pour in the water and bring to a simmer, allowing the sauce to thicken slightly.
  6. Remove from heat and stir in the chopped parsley and mint before serving.

Nutrition (per serving)

  • Calories: 320
  • Protein: 30 g
  • Fat: 15 g
  • Carbohydrates: 12 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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