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Photo: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Active Time:25 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:35 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4rampsorscallions, trimmed¾cupwalnuts5tablespoonsextra-virgin olive oil, divided¼cupchopped fresh chives2tablespoonschopped fresh cilantro3clovesgarlic, minced1tablespoonpomegranate molasses1tablespoonwater1teaspoondried fenugreek leavesor1/2 teaspoon fenugreek powder½teaspoonground coriander¾teaspoonkosher salt, dividedPinch of crushed red pepperPinch of saffron threads45-ounce skinless black sea bass fillets (about 1 inch thick)¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
4rampsorscallions, trimmed
¾cupwalnuts
5tablespoonsextra-virgin olive oil, divided
¼cupchopped fresh chives
2tablespoonschopped fresh cilantro
3clovesgarlic, minced
1tablespoonpomegranate molasses
1tablespoonwater
1teaspoondried fenugreek leavesor1/2 teaspoon fenugreek powder
½teaspoonground coriander
¾teaspoonkosher salt, divided
Pinch of crushed red pepper
Pinch of saffron threads
45-ounce skinless black sea bass fillets (about 1 inch thick)
¼teaspoonground pepper
DirectionsPreheat oven to 400°F.Blanch ramps (or scallions) in boiling water for 1 minute; transfer to a bowl of ice water to cool.Combine walnuts, 4 tablespoons oil, chives, cilantro, garlic, pomegranate molasses, 1 tablespoon water, fenugreek, coriander, 1/2 teaspoon salt, crushed red pepper and saffron in a food processor. Pulse until well combined.Season fish with the remaining 1/4 teaspoon salt and pepper. Spread the walnut paste on top of 2 fillets. Place the other 2 fillets on top. To tie the “sandwiches” of fish and filling together, place a ramp (or scallion) about 1/4 of the way from each end and tie with a double knot, if possible, so the fillets don’t come undone.Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the stuffed fish and cook until browned, about 2 minutes on the first side and 1 minute on the second side. Transfer the pan to the oven.Bake until the fish flakes and the filling is warm, 10 to 20 minutes, depending on thickness. Cut each stuffed fish in half to serve.Originally appeared: EatingWell Magazine, April 2022
Directions
Preheat oven to 400°F.Blanch ramps (or scallions) in boiling water for 1 minute; transfer to a bowl of ice water to cool.Combine walnuts, 4 tablespoons oil, chives, cilantro, garlic, pomegranate molasses, 1 tablespoon water, fenugreek, coriander, 1/2 teaspoon salt, crushed red pepper and saffron in a food processor. Pulse until well combined.Season fish with the remaining 1/4 teaspoon salt and pepper. Spread the walnut paste on top of 2 fillets. Place the other 2 fillets on top. To tie the “sandwiches” of fish and filling together, place a ramp (or scallion) about 1/4 of the way from each end and tie with a double knot, if possible, so the fillets don’t come undone.Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the stuffed fish and cook until browned, about 2 minutes on the first side and 1 minute on the second side. Transfer the pan to the oven.Bake until the fish flakes and the filling is warm, 10 to 20 minutes, depending on thickness. Cut each stuffed fish in half to serve.
Preheat oven to 400°F.
Blanch ramps (or scallions) in boiling water for 1 minute; transfer to a bowl of ice water to cool.
Combine walnuts, 4 tablespoons oil, chives, cilantro, garlic, pomegranate molasses, 1 tablespoon water, fenugreek, coriander, 1/2 teaspoon salt, crushed red pepper and saffron in a food processor. Pulse until well combined.
Season fish with the remaining 1/4 teaspoon salt and pepper. Spread the walnut paste on top of 2 fillets. Place the other 2 fillets on top. To tie the “sandwiches” of fish and filling together, place a ramp (or scallion) about 1/4 of the way from each end and tie with a double knot, if possible, so the fillets don’t come undone.
Heat the remaining 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add the stuffed fish and cook until browned, about 2 minutes on the first side and 1 minute on the second side. Transfer the pan to the oven.
Bake until the fish flakes and the filling is warm, 10 to 20 minutes, depending on thickness. Cut each stuffed fish in half to serve.
Originally appeared: EatingWell Magazine, April 2022
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Nutrition Facts(per serving)505Calories36gFat12gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
