Mahi Shekam Pur

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pat the fish very dry inside and out so it roasts rather than steams. Rub it all over and inside the cavity with salt, black pepper, turmeric, olive oil, and lemon juice. Set aside while you make the stuffing.

   1 fish, about 700 g whole sea bream or sea bass, cleaned and butterflied6 g fine salt2 g black pepper2 g ground turmeric10 ml olive oil15 ml fresh lemon juice
2. 2

   In a bowl, combine the walnuts, barberries, parsley, cilantro, mint, spring onions, garlic, pomegranate molasses, and olive oil. Mix until the herbs are glossy and the walnuts are evenly distributed. The stuffing should hold together lightly when pressed; if it seems dry, let it sit 2 minutes so the barberries soften slightly.

   60 g walnuts, finely chopped25 g barberries25 g flat-leaf parsley, finely chopped20 g cilantro, finely chopped10 g mint leaves, finely chopped40 g spring onions, finely sliced10 g garlic, finely minced20 ml pomegranate molasses15 ml olive oil
3. 3

   Lightly oil a small baking tray and spread the sliced red onion in a bed to keep the fish elevated and flavorful. Spoon the stuffing into the fish cavity, pressing it in firmly but not so tightly that hot air cannot circulate. If needed, secure the fish with 2 to 3 toothpicks or tie gently with kitchen string.

   80 g red onion, sliced5 ml olive oil1 fish, about 700 g whole sea bream or sea bass, cleaned and butterflied60 g walnuts, finely chopped25 g barberries25 g flat-leaf parsley, finely chopped20 g cilantro, finely chopped10 g mint leaves, finely chopped40 g spring onions, finely sliced10 g garlic, finely minced20 ml pomegranate molasses15 ml olive oil
4. 4

   Roast for 22 to 25 minutes, depending on thickness, until the flesh at the thickest part turns opaque and flakes easily with gentle pressure. For deeper color, switch to grill/broil for the final 2 minutes, watching closely so the herbs and walnuts do not burn.

   1 fish, about 700 g whole sea bream or sea bass, cleaned and butterflied
5. 5

   Rest the fish for 3 minutes after roasting so the juices settle and the stuffing firms slightly. Remove toothpicks or string, then serve the fish whole over the roasted onions, spooning any tray juices over the top.

   1 fish, about 700 g whole sea bream or sea bass, cleaned and butterflied80 g red onion, sliced

Origin & History

Mahi Shekam Pur is a beloved stuffed fish dish from northern Iran, especially associated with the Caspian regions of Gilan and Mazandaran. The combination of fresh herbs, tart barberries or pomegranate, garlic, and nuts reflects the region’s love of bright, aromatic, sweet-sour flavors. It is often prepared for family meals and festive gatherings, particularly when fresh fish is abundant.