Iraqi Fish with Pomegranate and Loomi Samak Tibsi
Delight your taste buds with the bold flavors of Iraqi Fish with Pomegranate and Loomi (Samak Tibsi), a traditional Middle Eastern dish that balances tangy, earthy, and savory notes in every bite. Tender white fish fillets, such as sea bass or snapper, are marinated in a fragrant blend of pomegranate molasses, crushed dried black lime (loomi), and warm spices like cumin, turmeric, and coriander. This dish is then oven-baked atop a flavorful medley of sautéed onions, ripe tomatoes, and aromatic seasonings, creating a vibrant and hearty base. A final garnish of fresh parsley adds a burst of color and freshness. Perfectly paired with fluffy rice or warm flatbread, this recipe brings together authentic Iraqi ingredients and techniques for a truly unforgettable dining experience. Whether you’re exploring global cuisines or seeking a unique way to prepare fish, this dish is a must-try for food adventurers!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., sea bass or snapper)
- 2 pieces Dried black lime (loomi)
- 4 tablespoons Pomegranate molasses
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Onion, finely chopped
- 3 pieces Tomatoes, diced
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 cup Water
Instructions
Preheat the oven to 375°F (190°C).
Rinse the fish fillets and pat them dry with paper towels. Set aside.
Using a mortar and pestle, crush the dried black lime (loomi) into coarse pieces. Alternatively, place them in a plastic bag and use a rolling pin to break them up.
In a small bowl, mix the pomegranate molasses, olive oil, minced garlic, ground cumin, ground coriander, turmeric, paprika, salt, and black pepper to form a marinade.
Rub the marinade evenly over the fish fillets and let them sit for 15 minutes to absorb the flavors.
Heat a large oven-proof skillet or baking dish over medium heat and drizzle with a bit of olive oil. Sauté the chopped onion until softened and translucent, about 5 minutes.
Add the diced tomatoes and crushed loomi to the skillet. Cook for another 5 minutes, stirring occasionally, until the tomatoes break down slightly.
Add the water to the skillet and mix well. Adjust seasoning if needed.
Place the marinated fish fillets on top of the tomato mixture in the skillet or baking dish.
Brush the top of the fish fillets with a little extra pomegranate molasses for a glossy finish.
Cover the skillet or baking dish with foil and bake in the oven for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the fish is fully cooked and flakes easily with a fork.
Garnish with freshly chopped parsley and serve warm with rice or flatbread.
Nutrition Facts
Calories |
295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 10.8 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 736 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
