Persian Tamarind Fish

Ingredients

• 150 grams of barberries or can berries soaked in luke warm water for 1 hour
• large onion sliced in fine thin half rings
• a filet of a round 200 grams each get 4 filets of nice flakey fish such as cob or makrel
• a pinch of sea salt
• 150 grams of course grounded almonds
• fresh ground pepper to taste
• fine sliced 4 cloves of garlic; use a truffle grater to finely slice this
• olive oil for brushing the fish
• 100 grams of finely minced cilantro, parsley, tarragon, basil, mint, chives mixed together (important a lot of mint)
• 4 table spoons of tamarind paste
• lime wedges for serving

Preparation

1Put the barberries in a bowl and cover with warm water. Soak for 1 hour.

2Season the fish and ensure it has no bones. Add salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet in your oven

3Heat oil in a large fryingpan over medium-high heat. Add onions and cook until they start to darken at the edges, 10 to 12 minutes. Reduce heat and cook until dark brown and reduced to half the original volume. .Add garlic, almonds, drained barberries and 2 tablespoons tamarind to the pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 8 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 190 degrees celcius.

4Form the barberry mixture on top of fillets woth a spoon and your fingers. Drizzle additional oil and bake until fish is just cooked through, around 15 minutes. Be careful not to overcook the fish Transfer to a serving platter, serve with lime wedges.