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 

Naomi Duguid
May 2015

Gallery

© Con Poulos

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.