Fish Stuffed With Herbs, Walnuts and Pomegranate Recipe (2024)

I would reduce the pomegranate molasses by half. The flavor overwhelmed the herbs and shallots.

Use your eyes and hands and all the parts of your self that allow you to know about how many herbs you want to chop and stuff into your fishes. It's a life-affirming process, unlike the weighing of individual stems.

Pre-heat the baking pan

It would be nice if the recipe writer would add weights. It's a pain to stuff herbs in a measuring cup.

No, I think the photo is of butterflied fish tied back together over stuffing, as the recipe indicates.

I made the full amount of herb stuffing and froze half of it successfully. I layered the rest between two pieces of flounder and baked them. It worked out great. I'll be making the stuffing and freezing it again as it's nice to have on hand.

I'm a lover of cooking Branzino, and this is a fantastic recipe. I would not try this exact flavor combination with trout, I'd perhaps half the pmegranote but for Branzino this is a perfect combination.I have now both grilled and baked this. Be sure to ask your fish monger to butterfly the Branzino. It will be a slit through the belly to remove the guts. Do not descale, enjoy!

I couldn't find fresh whole fish, so I used two fresh trout fillets on top of each other (skin on the outside of course) with the herb stuffing in between, and it was delicious. 20 minutes was too long for the fillets, however, I think 12-15 minutes would have been enough, but it depends on the thickness of the fillets.... LOVED this recipe....

Update: I ate leftovers the next day cold and it was better than the day before.

The calorie count is for a whole fish, which seems alot. Most people only eat a half.

Made it exactly as written, and it was just amazing. I stuffed and tied the fish a few hours before roasting, and put it straight from refrigerator to preheated oven. 20 minutes cooking time was perfect.

I think the filling is a little too intensely flavored for that. It's delicious, but you want to use it sparingly. If you mixed the herbs, scallion/garlic, pom molasses, and citrus zest into yogurt, or diced cucumber, or something else with a milder flavor, I think that would be great.

What is "butterflied" fish?

Could you use this recipe as a salsa?

The filling overpowers the taste of the trout rather than complementing it. The filling is delicious though. Very similar to fesanjan. I will try again with less pomegranate molasses.

I found that wrapping the fish with twine was not necessary. I discovered a wonderful way to use the single leftover fish. I removed the meat from the bone, and scooped the filling out of the cavity and into a bowl. Breaking the fish apart into small pieces, I added the delicious leftover filling along with about a tablespoon of vegan mayo. Mixed together it created the most amazing fish salad, which I served on large leaves of lettuce and also spread on toasted baguette slices.

I guess I am late to finding this sooo delicious recipe. I omitted the chives (didn't have them); walnuts (for a no nut person); and pomegranate molasses (was going to use balsamic vinegar but forgot). Despite these shortcomings the resulting dish was amazing pared with grilled asparagus. I have never done a WHOLE fish before, and just decided to do IT. Thank you Samin! Will try et al version next time.

I made it with Branzino and it came out delicious. I'll make the herb, nut, and pomegranate stuffing again.

Made this for NYE dinner and it was very good, the only thing a little awkward is when you untie the fish and open it up to serve, the stuffing is stuck on one side so the presentation is off. Suggestions?

Forgot to butterfly fish but still worked well. Didn’t have pomegranate molasses so used balsamic mixed with a bit of raspberry jam, worked well.

This was absolutely delicious, one of the best new things I have made recently.

Absolutely delicious!Subbed hazelnuts and black garlic molasses with lime zest and extra lime juice as that’s what I had on hand. Served with black rice a white radicchio & fennel salad. Super yum.

Excellent recipe. It does require a lot of prep work - primarily chopping, but it is worth it.

I have made this twice, so far! Once in the oven and once on the grill. While I love the grilled version, I had some trouble keeping everything together when turning and removing to platter. The oven cooking was much simpler for me. Regardless, I love, love this preparation. Garnish with pomegranate arils for a little sparkle on the platter.

Made this tonight as directed and it was delicious.

Wonderful dish.One thing we did different: instead of using pomegranate molasses, we just used pomegranate seeds. No added sugar. Perhaps not authentic, but we loved it nonetheless.

Absolutely delicious. A lot of cutting but it’s worth it at the end!!! Highly recommend it!!!!

I was so pleased with this! I loved the prescribed amount of pomegranate molasses but used the herbs I had handy - cilantro, italian parsley, mint and oregano. Odd combo but it worked! The walnuts really make the texture interesting with the moist branzino flesh.

I used pomegranate seeds (thawed from frozen) instead of the molasses. Those bright, whole seeds really made the dish pop.I skipped the cilantro.Came out great. Lots of chopping, but will go faster next time because I won't be constantly re-reading the recipe, which I always have to do the first time I make something.

did not have all the herbs but it was tasty with dill, parsley and a bit of mint. I also had purchased frozen branzino filets so put the topping on top of it. I also used meyer lemon for lime.