Ingredient Herbs & Spices Spice Turmeric Mahi-e Shekam Por (Oven-Roasted Fish with Onion, Lemon, Fenugreek & Cilantro) Be the first to rate & review! Cooking whole fish is easy—most fish markets sell them already cleaned and butterflied with the backbone and rib bones removed. (If not, ask the fishmonger to do it for you.) Leaving the head and tail intact makes them easy to work with—and the presentation at the table is impressive. A flavorful stuffing made with tangy tamarind and aromatic herbs is a great foil for the mild fish. Read more about this recipe. By Louisa Shafia Louisa Shafia Louisa Shafia has written extensively on Persian food and culture, and is the author of The New Persian Kitchen. EatingWell's Editorial Guidelines Updated on July 9, 2019 Save Rate PRINT Share Close Prep Time: 40 mins Additional Time: 35 mins Total Time: 1 hr 15 mins Servings: 6 Yield: 6 servings Nutrition Profile: Low-Carb Bone Health Nut-Free Dairy-Free Healthy Aging Omega-3 Healthy Immunity Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Filling 3 tablespoons extra-virgin olive oil 1 medium onion, thinly sliced 2 cups finely chopped fresh cilantro 1 cup fresh fenugreek leaves or 1/4 cup dried (see Tips) 2 medium heads garlic, minced 1 (1 inch) piece fresh ginger, peeled and minced ¼ cup tamarind paste or concentrate (see Tips) 1 tablespoon tomato paste 1 teaspoon ground turmeric ½ teaspoon cayenne pepper or crushed red pepper ½ teaspoon salt Fish 2 lemons, cut into 1/4-inch rounds 1 medium onion, cut into 1/4-inch rounds 2 whole red snapper (about 1 pound each), cleaned, with head and tail intact 2 tablespoons extra-virgin olive oil 1 teaspoon salt 2 tablespoons water Directions To prepare filling: Heat 3 tablespoons oil in a large skillet over medium heat. Add thinly sliced onion and cook, stirring often, until starting to brown, 3 to 6 minutes. Reduce heat to medium-low and cook, stirring often, until the onion is dark golden brown, 10 to 15 minutes. Add cilantro, fenugreek, garlic, ginger, tamarind, tomato paste, turmeric, cayenne (or crushed red pepper) and 1/2 teaspoon salt. Cook, stirring occasionally, until the cilantro is very soft, 1 to 2 minutes. Remove from heat. To prepare fish: Position rack in upper third of oven; preheat to 400 degrees F. Line a rimmed baking sheet with foil. Place half of the lemon and onion rounds in a single layer in the middle of the prepared pan. Rub each fish inside and out with oil and salt. Divide the filling between the fish, spooning it into the cavity; stuff with the remaining lemons and onions. Lay the fish side by side on the lemons and onions on the pan. Drizzle water around them and cover the pan tightly with foil. Bake for 12 minutes. Remove the foil and continue baking until the fish are just cooked through, about 15 minutes more. Tips Tips: Fenugreek: Both the leaves (fresh or dried) and their mustard-colored seeds (whole or ground) have a complex flavor that's a little nutty and almost maple-y. Use it up: Ground seeds can be used in curry powders, teas, rubs or as a seasoning for cooked vegetables. Add fresh leaves to salads, sauces and curries. Tamarind: The sticky, candy-sour pulp found inside the pods from the tamarind tree is used to make a concentrated paste (with or without seeds) that's common to dishes from across southern Asia. Use it up: Make pad thai; stir into sautéed vegetables or salad dressing. Originally appeared: EatingWell Magazine, September/October 2018 Save Rate Print Nutrition Facts (per serving) 317 Calories 19g Fat 13g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 4 ounces fish & 1/4 cup filling Calories 317 % Daily Value * Total Carbohydrate 13g 5% Dietary Fiber 2g 8% Total Sugars 5g Protein 24g 48% Total Fat 19g 24% Saturated Fat 3g 17% Cholesterol 67mg 22% Vitamin A 964IU 19% Vitamin C 20mg 22% Folate 26mcg 7% Sodium 475mg 21% Calcium 73mg 6% Iron 1mg 7% Magnesium 44mg 10% Potassium 659mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * 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.