A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year.
Ingredients6 tbsp. olive oil, plus more for greasing
1⁄2 cup barberries
1 large yellow onion, thinly sliced
1⁄4 cup tamarind paste
4 garlic cloves, minced
1⁄3 cup minced cilantro
1⁄3 cup minced parsley
1⁄3 cup minced tarragon
Lime wedges, for serving
4 trout, cleaned and butterflied
Kosher salt and freshly ground black pepper
Method* Heat oven to 375°. Grease two baking sheets and set aside.
* Soak barberries in warm water for 30 minutes and drain.
* In a large skillet over medium-high, heat 3 tablespoons olive oil. Add the onions and cook until brown, about 10 minutes.
* Lower the heat to medium and cook, stirring occasionally, for 30 minutes more, until dark brown and caramelized.
* Add the barberries, almonds, tamarind, and garlic, and cook until fragrant, about 10 minutes.
* Remove from heat and stir in cilantro, parsley, and tarragon.
* Season fish with salt and pepper. Stuff each fish with about 1⁄2 cup stuffing and brush with remaining olive oil.
* Bake for 15 minutes.
* Change oven setting to broil and cook an additional 3 to 4 minutes, until the fish's skin is golden.