Stuffed fish is one of the traditional and popular southern dishes that many people think can only be prepared in the oven. However, in reality, a pan is an efficient tool for cooking this dish. Cooking in a pan has many advantages, including shorter cooking time and better heat control.
Preparing and Seasoning the Fish
To start, wash the fish thoroughly under cold water to remove any dirt and unpleasant odors. If you are cleaning the fish yourself, you should carefully scrape the black membrane inside the belly. Then, using a clean cloth, dry the outer and inner surfaces well. After drying, prepare a mixture of salt, black pepper, turmeric, and lemon juice, and rub this mixture on the outer and inner surfaces of the fish. Let the fish sit in the refrigerator for 15 to 20 minutes to allow the seasonings to penetrate the meat.
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Preparing the Filling and Cooking the Fish
Next, sauté the chopped onion in a little oil until soft. Then add the grated garlic and after that, add the chopped aromatic herbs. Now add the chopped walnuts, pomegranate paste, orange juice or sour grape juice, and spices, and sauté for a few minutes.
Stuff the fish's belly with this mixture and to prevent the filling from coming out, close the belly of the fish with toothpicks. Place a large non-stick pan over medium heat and add some olive oil and butter. When the butter melts, gently place the fish in the pan. Allow one side of the fish to fry for about 5 to 7 minutes until the skin is crispy and golden. Then carefully flip the fish and fry the other side as well.
In the final stages of cooking, pour a little brewed saffron over the surface of the fish and cover the pan. Let the fish cook on low heat for another 3 to 5 minutes until it is cooked through. By following simple tips such as choosing the right fish and controlling the heat, you can prepare a delicious and juicy fish.
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