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Persian spiced fish with pomegranate and feta




PREP TIME: 30 Minutes
COOK TIME: 5 Minutes


This recipe of  Persian spiced fish with pomegranate and fets  from Ambassador Terrie Anne of Carrotsticks and cravings is a great healthy dinner party recipe and is always an impressive colourful looking dish.


  • 4 large fillets Barramundi
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ½ tsp ground cinnamon
  • 1 clove crushed garlic
  • Pinch Sea salt and cracked pepper
  • 2 tbsp good quality olive oil
  • ½ cup de shelled pistachios
  • ¼ cup cooked red quinoa
  • ½ red onion
  • 3 tbsp chopped flat leaf parsley
  • 3 tbsp chopped mint
  • Seeds from ½ pomegranate
  • 75 grams feta cheese
  • 2 tbsp lemon juice
  • 1 tsp lemon rind
  • 1 tbsp extra virgin olive oil
  • 1/2 cup Greek yoghurt
  • 2 tbsp chopped dill
  • ½ tsp ground cumin
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Sea salt and cracked pepper


  1. In a small jar with lid, mix together the turmeric, cumin, paprika, cinnamon, garlic, olive oil and salt and pepper and shake well.
  2. Pour marinade over the fish fillets in an airtight container and marinate for at least 1 hour.
  3. When ready to cook the fish pre heat the oven to 200ºC and line a baking tray with baking paper.
  4. Put fish on the tray pouring any left over marinate on top and bake in the oven for 15 minutes.
  5. While fish is baking in a medium bowl mix together the roughly chopped pistachios, cooked red quinoa, finely diced red onion, mint, parsley and pomegranate seeds.
  6. Add the lemon juice, oil and crumbed feta and mix together.
  7. In a separate small bowl mix the yoghurt, cumin, dill, lemon juice, oil and some salt and pepper and set aside.
  8. Once fish is baked serve hot topped with the pomegranate and feta mix and the yoghurt on the side and enjoy!

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