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Mahi-e sir-dagh ba narenj

Sauteed fish with garlic and Seville orange by Najmieh Batmanglij


  • 4 thick fillets of red snapper, orange roughy, rockfish or salmon

  • 2 tablespoons all purpose flour

  • 1 teaspoon salt

  • 10 cloves garlic, peeled

  • 4 tablespoons olive oil

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon ground black pepper

  • 1/2 cup fish broth

  • 1 cup fresh Seville orange juice or half cup available orange juice and 1/4 cup lime juice.


  1. Wash and pat fish dry. Dust with 1 tablespoon flour which has been mixed with the salt.

  2. In a large and shallow non stick pan, sauce the fish and garlic on both sides in 2 tablespoons of olive oil (or little more if required), over medium heat.

  3. Add the turmeric and pepper, cook for a few minutes longer, until golden brown.

  4. Add the fish broth.

  5. Dissolve 1 tablespoon flour into the citrus juice and add this to the pan.

  6. Add salt and pepper to taste.

  7. Simmer uncovered for a further ten minutes or until fish is tender.

  8. Remove from the heat, place the fish on a serving platter. Pour the sauce over and serve.

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