This is my baba’s favourite and truly transformative method for cooking whole fish. The fish is butterflied, seasoned and briefly broiled, then generously coated with an Iraqi-style spice paste that keeps you coming back for more. It’s quick, simple and remarkably satisfying. In this version I use Pompano, although other mild white-fleshed fish work well (see alternatives below). The result is juicy, buttery, tangy and savory — perfect wrapped in bread or eaten straight from the plate. Let’s make it.
My Iraqi Baba’s Perfect Fish Technique
I won’t go on at length about my Iraqi baba, but I will say this: he knows fish. Fish plays an important role in Iraqi cooking, and while nothing quite matches the smoky magouf cooked over an open fire, this broiled whole fish is an excellent and accessible alternative. It captures the rich, tangy flavors of the region with very little fuss.
Growing up in Canada, I often cooked simple trout for weeknight dinners, which is easy and kid-friendly. Whole fish can feel intimidating because of the bones and the handling, especially with small kids at the table. Still, after trying broiled whole Pompano at my parents’ house, I was sold: it’s tender, buttery, and the tangy paste elevates every bite. Pompano is also forgiving because it tends to have fewer tiny bones than many other whole fish, making it easier to eat.
If you’re hesitant about buying whole fish, go to your local fish market and ask the fishmonger to butterfly and clean it for you — many will do this for a small fee or as a courtesy. Once you’ve tried it, you’ll realize it’s easier than it looks and worth the extra step.
Alternative Fish Types That Work
If Pompano is not available, or if you prefer another variety, choose a mild, white-fleshed whole fish that can be butterflied and broiled. Good alternatives include:
- Branzino — commonly sold whole at fish counters; mild and delicate, a great substitute.
- Red Snapper — firm, mildly sweet and widely available; holds up well to broiling.
- Whole Trout — a solid option if you prefer firmer flesh; it won’t be as buttery but pairs nicely with the spice paste.
Let’s Make It
Buy whole Pompano from your market and have it butterflied and cleaned. Plan on roughly one whole fish per person — larger fish can serve more, but serving an entire fish to each person makes the meal fun and communal. Rinse the fish at home under cold water and then pat it very dry; fresh fish should not have a strong odor.
The Iraqi-Style Spice Paste: The core of this paste is a simple 1:2 ratio of tomato paste to pomegranate molasses. Season lightly with salt and pepper. Some cooks like to add garlic powder, turmeric, or lemon juice, but the classic balance of tomato and pomegranate molasses provides the sweet, tangy and umami backbone. Thin with a little water if you need a brushable consistency.
Pat the butterflied fish dry on all sides with paper towels so the marinade will stick. Optionally place the fish on a parchment-lined sheet pan over sliced onions and bell peppers — they roast while the fish cooks and make a lovely accompaniment.
Preheat the oven to the broil setting at the highest temperature it allows (many ovens reach about 550°F). Place the fish on the middle rack or just above the middle so it finishes cooking evenly without burning on top. Broil for 10–12 minutes until the surface begins to bubble and brown.
Mix the tomato paste, pomegranate molasses and a pinch of salt. Add a tablespoon or two of water to reach a spreadable consistency. When the fish starts to brown, remove it briefly and brush the paste evenly over the entire surface. Return to the broiler for another 5–7 minutes until the paste caramelizes and darkens.
Notes When Eating Whole Fish
Watch out for small bones. Pompano is forgiving because it has fewer tiny bones than many whole fish, but every variety is different. When serving to children, break the fish apart with your hands and check for bones, making small piles of boneless flakes for them. I often eat mine with my hands straight away — it’s part of the fun.
Serve the fish with the broiled onions and peppers, warm flatbread or Arabic bread, pickles and additional roasted vegetables or potato wedges if you like. The tangy paste and buttery fish pair especially well with simple sides that soak up the sauce.
Ingredients
- 5.5 lbs whole Pompano, butterflied (about 1 fish per person)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 yellow onion, sliced (optional)
- 2 bell peppers, sliced (optional)
For the Spice Paste
- 3 tablespoons tomato paste
- 6 tablespoons pomegranate molasses
- 1/4 teaspoon salt, plus more to taste
- Water, a few tablespoons to thin as needed
Instructions
- Rinse the butterflied fish under cold water and pat dry thoroughly with paper towels.
- Preheat the broiler on high. Slice onions and bell peppers if using and line a large sheet pan with parchment paper.
- Arrange the onions and peppers on the pan, lay the fish on top and season with salt and pepper.
- Broil on the middle rack for 10–12 minutes, until the fish begins to bubble and brown.
- Meanwhile, mix the tomato paste, pomegranate molasses and 1/4 teaspoon salt. Add a little water to create a brushable paste.
- Brush the paste generously over the fish and return to the broiler for 5–7 minutes, until the surface caramelizes and turns a deep brown. Serve immediately.
Tips & Notes
- Use one whole fish per person for an easy serving size; larger fish can serve two.
- If your oven broils very hot, position the rack a bit lower to avoid burning before the fish is cooked through.
- Try other mild whole fish like branzino or red snapper if Pompano is unavailable.