SUMAC BAKED FISH WITH SAFFRON QUINOA
Quinoa pairs well with the tangy and earthy taste of sumac which contrasts beautifully with lime juice and garlic in this Persian-inspried dinner.
Provided by Najmieh Batmanglij
Categories Dinner Seafood Fish Bass Quinoa Saffron Herb Walnut Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Pescatarian
Yield 4-6 servings
Number Of Ingredients 25
Steps:
- For the quinoa:
- Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.
- Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
- Fluff the cooked quinoa with a fork and reserve until ready to serve.
- For the fish:
- In a bowl, mix all the ingredients for the sumac rub and set aside.
- Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).
- Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.
- Meanwhile, mix all the ingredients for the green sauce topping and set aside.
- Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.
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glitchtrap 555
[email protected]I'm not sure about the combination of sumac and fish, but I'm willing to try it.
kanute smith
[email protected]This dish looks delicious. I'm going to make it for my next dinner party.
Shahadat Shawon
[email protected]I can't wait to try this recipe!
Shami Mato
[email protected]This recipe is a keeper! I'll definitely be making it again.
N O P E
[email protected]I had to cook the fish for longer than the recipe said, but it was worth the wait.
Merit Akpasi
[email protected]The fish was a little overcooked, but the quinoa was perfect.
Kathy Wright
[email protected]This dish was a little too spicy for my taste. Next time I'll use less sumac.
Joe Edwards
[email protected]I'm not a fan of sumac, so I substituted lemon zest. It was still delicious!
Saeed Atta
[email protected]The saffron quinoa was a nice touch. It added a lot of flavor to the dish.
Mariama Amidu
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are affordable.
Howard L Williams
[email protected]I'm not a big fish eater, but I really enjoyed this dish. The sumac crust was crispy and flavorful, and the fish was cooked perfectly.
mack tracey
[email protected]I made this dish for a dinner party last night and it was a huge success! Everyone loved the combination of flavors and textures.
ISSAR
[email protected]This sumac-baked fish with saffron quinoa was a hit with my family! The fish was flaky and moist, and the quinoa was fluffy and flavorful. The sumac added a nice tang to the dish, and the saffron gave the quinoa a beautiful golden color.