Fish Stuffed With Herbs, Walnuts and Pomegranate
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By cooking.nytimes.com
Fish Stuffed With Herbs, Walnuts and Pomegranate
Instructions
Cook:45min
Updated at: Thu, 25 Dec 2025 12:43:36 GMT
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Ingredients
4 servings
4 tablespoonsolive oil
more as needed
2shallots
large, minced
salt
½ cupparsley
very finely chopped, leaves and tender stems
½ cupcilantro
very finely chopped, leaves and tender stems
¼ cupdill
very finely chopped, leaves and tender stems
⅓ cupchives
very finely chopped
2 sprigstarragon
leaves stripped and very finely chopped
¼ cupscallions
very finely chopped
4cloves garlic
minced
½ cupwalnuts
finely ground in a food processor
½ teaspoonorange zest
finely grated
½ cuporange juice
freshly squeezed
¼ cuplime juice
freshly squeezed
2 tablespoonspomegranate molasses
2 tablespoonstobiko
flying fish roe, optional
4 x 1 poundbranzino
whole, or rainbow trout, butterflied
Instructions
View on cooking.nytimes.com
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