The Persian New Year called Nowruz coincides with the arrival of spring traditionally celebrated on the 21st of March by Iranians all over the world. Just like the western new year, NOWRUZ is a time for celebrating with friends and families and looking forward to what the new year will bring. There is a lot of feasting, and more than likely this Persian Baked Fish flavoured with Turmeric and Sumac will be served.

I was very lucky that I once visited Iran in time for the New Year festivities. I experienced first hand the warmth of the Persian hospitality everywhere I went. In most homes, a small table is set with seven things, all beginning with the Persian letter ’S’. There is greenery (sabsi), garlic (seer), vinegar (serkeh), apple (sib), sumac, sherbet drink(sharbat), and hyacinth (soubol). In addition, there would be a small mirror, candles, the holy book and sometimes goldfish. All these are offerings and symbols to bring good luck to the coming year.

The New Year’s dinner traditionally consist of Crispy Skinned Baked Fish (usually trout) and served with Herb Rice (sabzi polo). We love this dish so much and its so easy to prepare that I make this often, not just to celebrate the Persian New Year. I use salmon fillets sometimes bream, but any firm fish fillet will do. And, it’s got to be served with Herb Rice, or plain rice; for me no other side will do.

What you need for Persian Baked Fish.

Fish Fillets – My husband’s family in Iran uses a whole trout, while I prefer Salmon or Bream Fillets with skin on. You can also use Barramundi if you want. Check the fillets for bones and remove with tweezers if you find any. Allow 200g fish fillet per serve.
Pantry/Fridge Staples – Onion,Cooking /Olive oil,Turmeric,Salt and Pepper,Lemon to serve
Sumac – Powdered Sumac can be found in Middle Eastern Shops and a lot of Fruit Shops in Sydney also have them. Sumac Powder is derived from the Sumac berries. It has a rich red colour and has a tangy citrusy taste. If you don’t have sumac, a good substitute is paprika.
Ovenproof Skillet – I cook the fish in the stove top and then finish it off in the oven for 7 minutes depending on the thickness of the fish.

Easy does it..

Pat the fish dry with paper towels. Dry fish equals crispy skin fish.
Make the spice rub and dunk the flesh side of the fish on it. Set aside in the fridge while you’re making the Herb Rice, which takes about 45 minutes to cook.
Preheat oven to 160°C. Remove fish from the fridge and sprinkle salt on the top of the skin.
Place a little bit of oil in an ovenproof skillet and heat on medium. Cook the sliced onion until golden brown. Transfer onion to a small plate and set aside.
On the same skillet fry fish skin side down in a little bit of oil. Use tongs or fish slice to press down on the fish so the skin is in contact with the surface of the pan. Cook for 2 minutes. Flip fish on to the other side.
Transfer to a preheated oven and bake for 7 minutes. Remove from the oven and serve over Herb Rice with a cheek of lemon and topped with Caramelised onions and sprinkled with Sumac if desired.