SALONA

Salona is Iraqi sweet and sour fish, a beautiful balance of bold spices, tangy lemon, and a touch of sweetness

Salona – Iraqi Sweet & Sour Fish

Ingredients:

Fish

• 1.5 kg white fish (firm types like cod, seabass, or tilapia), cut into portions

• 100 g flour

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp turmeric

• 6 tbsp olive oil (divided)

Vegetable Base

• 300 g onions, sliced

• 3 cloves garlic, minced

• 1 pepper (bell pepper or mild chili), sliced

• 2 tomatoes, sliced

Sauce

• Juice of 2 lemons

• 500 ml tomato passata

• 2 tbsp tomato paste

• 1 tbsp pomegranate molasses

• 1–2 tbsp silan (date syrup, adjust to taste)

• 1 tsp salt (adjust later)

• 1 tsp black pepper

• 1 tsp turmeric

• ½ tsp chili flakes (optional)

• 1 tsp curry powder

Instructions

1. Prepare the sauce

In a saucepan, combine all sauce ingredients.

Simmer for 5–10 minutes, stirring occasionally, until slightly thickened.

Heat 3 tbsp olive oil in a pan.

Add onions and cook until soft and lightly golden (not just translucent).

Add garlic and sliced pepper, cook for another 3–5 minutes.

Set aside.

Mix flour with salt, pepper, and turmeric.

Coat fish pieces lightly

Heat remaining 3 tbsp olive oil in a pan.

Fry fish 2–3 minutes per side until lightly golden (not fully cooked).

In a baking dish:

Place fried fish

Spread onion mixture over the fish

Pour sauce evenly over everything

Top with sliced tomatoes

Preheat oven to 180°C.

Bake for 45  minutes