Ghezel Ala ba Narenj ~ Trout with Bitter Orange
Recipe type: Fish
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 large trouts ( about 1.5 to 2lb each)
  • 2 bulbs of fresh garlic
  • 6 sprigs of parsley
  • 4 sprigs of dill
  • 2 tbsp butter
  • ½ tsp turmeric
  • salt & pepper
  • 3 bitter oranges
  • 1 lemon
  1. Turn oven to 425 degrees.
  2. Clean fish and pat dry. Cut fins with scissors or a sharp knife.
  3. Remove roots of fresh garlic and wash thoroughly. Cut the bulb in half vertically.
  4. Wash and pat dry parsley and dill.
  5. Add salt salt to the cavity of fish. Then with one of the cut fresh garlic bulbs rub all over the cavity of each fish. Season with a dash of pepper.
  6. Melt butter, then immediately add turmeric. Mix well.
  7. Brush butter all over the inside of each fish.
  8. Cut half of a lemon into slices. Then cut each slice in half.
  9. Place 3 half slices of lemon in the cavity, then divide the fresh herbs and fresh garlic bulbs between the two fishes. Pack the inside with the herbs.
  10. Season the top of the fish with salt and pepper, then brush with butter.
  11. Place the fish on a cookie sheet lined with parchment paper butter side down. Season the top portion with salt and pepper then brush with butter all over.
  12. Bake for 30 minutes.
Recipe by My Persian Kitchen at