© Con Poulos
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

You can make this supersimple Iranian dish from cookbook author Naomi Duguid with any white fish fillets. Turmeric gives the fish a vibrant yellow color, but it’s the aromatic fenugreek leaves that give it a distinctive flavor. Slideshow: More Fast Fish Recipes

How to Make It

Step 1    

In a shallow bowl, whisk the flour with the fenugreek, mint, dill, thyme, cayenne and turmeric. Season the fish with salt and pepper; dredge in the flour.

Step 2    

In a large cast-iron skillet, heat the oil until shimmering. Add the fish skin side down and press with a spatula to flatten. Cook over moderately high heat until the skin is browned, 4 minutes. Turn the fish and cook until white throughout, 
2 minutes longer. Serve with lemon wedges and greens.

Suggested Pairing

Pair this beautiful fish with a crisp but full-bodied Chardonnay, like one from 
Chablis.

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