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Main course · Persian

Mahi Por ba Tamr-e Hendi (Herb-Stuffed Fish Fillets with Tamarind)

45 min Serves 4 ~256 kcal/serving ~£12.50 (£3.13/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 700 g white fish fillets (such as pollock)
  • 40 g fresh coriander, chopped
  • 2 tbsp tamarind paste
  • 3 garlic cloves
  • 1 tsp ground turmeric
  • 0.5 tsp chilli powder
  • 3 tbsp vegetable oil

Nutrition (per serving)

Calories
256 kcal
Protein
33 g
Carbohydrate
4.4 g
of which sugars
2.7 g
Fat
11.7 g
of which saturates
1.1 g
Fibre
0.8 g
Salt
0.42 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6).

  2. 2

    Blitz the coriander, tamarind paste, crushed garlic, turmeric, chilli powder and 2 tablespoons of the oil to a paste.

  3. 3

    Lay the fish fillets in an ovenproof dish and spread the herb and tamarind paste thickly over each one.

  4. 4

    Drizzle with the remaining oil and bake for 15-18 minutes until the fish flakes easily and is cooked through.

  5. 5

    Serve with basmati rice.

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