| Prep: 20 mins | Cook: 35 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 12g | 2g | 8g |
| sugars | fibre | protein | salt |
| 3g | 2g | 28g | 1.5g |
Why I Love Iranian Mahi Namak Mandi
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As a Louisiana native with French roots, my culinary journey has always been about blending rich flavors and elegant techniques. That’s why I love the Mahi Namak Mandi recipe. It beautifully marries simplicity with complexity, much like the classic dishes I grew up with and those I’ve perfected over the years. The use of sea bass or snapper, coupled with the aromatic blend of sea salt, turmeric, and black pepper, creates a sensory experience that transports you straight to the bustling markets and serene watersides of Iran.
The Blend of Flavors
What sets Mahi Namak Mandi apart is its ability to turn simple, accessible ingredients into a culinary masterpiece. The inclusion of fresh herbs like cilantro, parsley, and dill adds a vibrant green freshness that contrasts beautifully with the marinated fish. The lemon slices and juice provide a citrusy zing that cuts through the richness of the fish and the olive oil, creating a harmonious balance. This recipe reminds me of dishes like Beurre Blanc or the Cajun classic Blackened Fish, where simplicity and high-quality ingredients create magic on the plate.
Perfect Pairings
This dish pairs beautifully with simple sides like a light cucumber and tomato salad or perhaps a herbed rice pilaf. The light and fresh accompaniments allow the Mahi Namak Mandi to truly shine as the centerpiece. The bright and zesty flavors also make it a perfect companion for a robust white wine, maybe a Sauvignon Blanc or a lightly oaked Chardonnay. And if you are looking for an appetizer to serve alongside this elegant main course, consider my all-time favorite, Julia Child’s Salmon Rillettes, which echoes the dish’s balance of richness and acidity.
Inspiration for this recipe also came from chef Samin Nosrat, whose book “Salt, Fat, Acid, Heat” emphasizes the importance of balance in cooking. Her emphasis on acid as a crucial element in cooking harmony mirrors the lemony notes in Mahi Namak Mandi, making each bite a delight.
So, dive into this beautiful symphony of flavors with Mahi Namak Mandi, and let your taste buds travel to new and exciting destinations, all while enjoying a dish that’s incredibly easy to prepare and immensely rewarding.
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What You’ll Need
- 2 whole fish (such as sea bass or snapper), each about 2 pounds, cleaned and scaled
- 2 tablespoons sea salt
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 large lemons, sliced
- 6 garlic cloves, minced
- 1 large onion, sliced
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh parsley, chopped
- 2 tablespoons chopped fresh dill
- 1/3 cup lemon juice
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Method
Step One
Preheat your oven to 375°F (190°C). Rinse the fish under cold water and pat dry with paper towels. Make three diagonal cuts on each side of the fish to help the seasonings penetrate.
Step Two
In a small bowl, mix together the sea salt, turmeric powder, and black pepper. Rub this mixture inside the cavity and all over the outside of the fish.
Step Three
Drizzle the olive oil over the fish, spreading it evenly. Arrange the lemon slices inside the cavity of each fish, followed by minced garlic and sliced onion.
Step Four
Sprinkle the chopped fresh cilantro, parsley, and dill inside the cavity and on top of the fish. Pour the lemon juice over the fish.
Step Five
Place the fish on a baking sheet lined with parchment paper or in a lightly greased baking dish. Cover the fish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the fish is flaky and cooked through.
Step Six
Remove the foil during the last 5-10 minutes of baking to allow the fish to brown lightly on top. Serve hot with additional lemon slices and a garnish of fresh herbs if desired. Enjoy!
