Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fish with fresh herbs and dried lime — Iran.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 4 white fish fillets
- Large handful of parsley and coriander (cilantro), chopped
- 3 garlic cloves, crushed
- 1 tsp turmeric
- Juice of 2 limes (or 1 dried lime, pierced)
- 3 tbsp olive oil
- Salt and black pepper
- Salad, to serve
Method
- Heat 2 tablespoons of the oil in a wide pan and cook the chopped herbs, garlic and turmeric gently for 3 minutes, until deep green and fragrant.
- Add the lime juice (or pierced dried lime) and a splash of water, and simmer for 2 minutes.
- Rub the fish with the remaining oil and season with salt and pepper, then lay it into the herb sauce.
- Cover and cook gently for 8–10 minutes, spooning the sauce over once, until the fish flakes easily.
- Taste and sharpen with more lime if needed, and serve with a fresh salad.
Swaps and tips
Dried limes (sold in larger supermarkets and world-food aisles) give an authentic, tangy depth. Lime juice works just as well.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 25 g | 2 g | 1 g | 15 g | 250 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
