Traditionally, Persian New Year is celebrated with either a smoked white fish or pan fried white fish. As I can’t get my hands on the smoked fish around here, and I don’t fry, I’m breaking with tradition and serving our fish stand-by, tilapia. This recipe is actually how I usually make salmon – which is particularly delicious that way. But I want to remain quasi-traditional and thus have adapted this to a white fish and I think the dill and lemon compliment the sabzi polo well. And of course, it’s quick, easy, and no-fuss, which I love.
4 tilapia filets (or really whatever fish you have on hand)
2 lemons, 1 for juicing, the second cut into 1/8 in. slices
1 red onion, cut into 1/4 in. slices
1 bunch of dill, thickest part of stems removed, but otherwise just broken off the main stems and left whole
salt, pepper, and olive oil to taste
- Preheat oven to 425 degrees
- Arrange all of the onion slices, half the lemon slices, and half the dill on a baking sheet coated with cooking spray. Put them in four little piles, with the onions first, topped by the lemons, and then the dill.
- Season the fish with salt and peppers and squeeze the juice of half of lemon over the filets. Place each filet over top a pile of onion/lemon/dill.
- Add the remaining dill topped by the remaining lemon on top of each filet. Sprinkle a little more salt and pepper and then drizzle each pile lightly with olive oil.
- Bake for 15-20 minutes, until the fish is cooked through.
- Serve with sabzi polo.