Stuffed Fish with Pomegranate - Samak bi-Rummaan

posted on: Aug 11, 2025

By: Habeeb Salloum/Arab America Contributing Writer

I have tried two different versions of this Iraqi dish:  the first as a stuffed whole fish, scored on both sides then stuffed with a mixture of spring vegetables flavored with the sour-sweet taste of dibs rummaan (pomegranate syrup) while the second version was also baked but the fish butterflied with the filling spread over top.  It is really the dibs and the loomi (dried lime) that serve as the power ingredients transforming a simple fish to another level adding a pleasantly sour, aromatic tang of citrus.

Serve with rice or on its own.

Serves 2 to 4

2-pounds sea bass, sea bream, or silver pomfret, butterflied, gently rinsed with cold water then patted dry

1 teaspoon salt

2 tablespoons lemon juice

2 medium tomatoes, finely chopped

1 green bell pepper, seeded and finely chopped

1/2 small hot pepper, seeded and finely chopped

1 large onion, finely chopped

4 cloves garlic, finely chopped

1 dried lime (loomi), seeded and pulverized

1 teaspoon salt

1/2 teaspoon black pepper

4 tablespoons dibs rummaan (pomegranate syrup)

1 pomegranate seeded

1/2 cup toasted sliced almonds

Place fish skin side down on baking tray lined with aluminum foil or parchment paper.  Sprinkle the fish with 1/2 teaspoon of the salt and the lemon juice. 

To make the topping, in a bowl, mix together the remaining salt and the rest of the ingredients except for the pomegranate seeds and the almonds.

Spread topping evenly over top of the fish. Cover and refrigerate for 2 hours.

Cover with aluminum foil and bake in 325° F pre-heated oven for 25 minutes.  Remove foil and broil for a few minutes until fish begins to brown.

Transfer to serving platter then sprinkle with the pomegranate seeds and almonds.

Serve immediately.

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