Prep Time: 15 min
Total Time: 75 min
Yield: 2
Sabzi Polo ba Mahi, meaning herbed rice with fish, is a classic Persian dish often served for Nowruz (Persian New Year). The rice is mixed with herbs like parsley, cilantro, and dill, though every household has its own mix.
While Sabzi Polo pairs well with many proteins, fish is the traditional choice. Sea bass is a great option, baking a whole fish is simple and delicious, though you can use fillets or steaks if you prefer.
Don’t forget a squeeze of fresh lemon before serving. Enjoy it with pickled vegetables, Shirazi salad, or pickled garlic.
Baked Fish
1 whole sea bass
2 tablespoons Olive Oil
1/2 teaspoon Salt
1/2 teaspoon freshly Ground Black Pepper
1/2 lemon (sliced)
4 tablespoons Parsley Leaves
2 cloves Garlic (sliced)
Herbed Rice
1 cup Long Grain Rice
1/3 cup mix of dried Parsley, Cilantro and Dill
1/2 teaspoon Saffron (dissolved in 1 1/2 tablespoon boiling water)
2 tablespoons Vegetable Oil
Herbed Rice
Rinse the rice under cold water until the water runs clear.
Fill a pot with salted water and add the rice to it. Bring to boil and let boil for 6to7 minutes, or until the rice has slightly softened.
Halfway through boiling add the dried herbs to the pot and stir well.
Drain the rice in a colander and quickly rinse with cold water.
Wash the pot and place it back on the heat. Turn the heat down to low and add the oil to the pot.
Once the oil is hot, add the rice mixture to the pot. Cover tightly with lid and let cook for about 40 minutes or until cooked through.
Before serving, mix 1/3 cup of the cooked rice with saffron mixture and pour it on top of the rice.
Baked Fish
Preheat the oven to 400F and line a baking sheet with aluminum foil.
Give the fish one final good rinse once you’re ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
Brush the fish on both sides with olive oil. Then brush the inner cavity with oil as well.
Season both side of the fish with salt and pepper.
Place the lemon slices, garlic and parsley into the cavity of the fish.
Roast for 20 to 25 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary depending on the size of the fish.)
Remove from the oven. Squeeze some lemon juice on top and serve with the herbed rice.
