Fish in Persian Sweet and Sour Sauce

Fish in Persian Sweet and Sour Sauce

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!

Ingredients

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

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.

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