Whole Baked Middle Eastern Spiced Fish with Saffron Basmati Rice

Nothing screams wholesome and fresh to your guests more than serving a whole fish with lemon wedges on the side. Packed with healthy fats and protein, fish is a great meal option and should be enjoyed 2-3 times a week if possible. The addition of nuts and pomegranate arils are typical of middle eastern dishes and not only add nutritional benefits (protein, fats, fibre, vitamins and minerals) but also a variety of textures and beautiful pops of colour, adding to the overall eating experience.

250 ml Golden Delight Basmati rice, rinsed and soaked for 30 minutes, then cooked with 8 strands of saffron

125 ml pomegranate arils

45 ml toasted flaked almonds

45 ml toasted chopped pistachios

45 ml thinly sliced spring onions

For the fish:

1 whole red fish

30 ml harissa spice

15 ml lemon zest

10 ml crushed garlic

10 ml thinly sliced red chilli

60 ml melted butter

45 ml fresh squeezed lemon juice

Salt and pepper to taste

Chopped parsley, sliced spring onions and lemon wedges to garnish

Preheat the oven to 200C.

Wash the fish and score the flesh deeply on each side.

Mix all the ingredients for the fish together and rub over the flesh and into the scores, as well as into the belly and leave to marinate for 15 minutes.

Place on an oven tray and bake for 35 – 45 minutes.

In the meantime, cook the basmati rice in saffron water, and steam.

When ready to serve, sprinkle with the nuts, pomegranate and sliced spring onions.

Serve with lemon wedges.

Tip: Fish can be cooked on a braai fire, but cooks more evenly and quicker in the oven. Lightly cover the head and tail with foil so that these do not burn and blacken if you would like to serve the fish whole. When you purchase your fish, ask the fishmonger to scale and gut the fish and check that the eyes are still plump and glossy for freshness.

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Whole Baked Middle Eastern Spiced Fish with Saffron Basmati Rice