ARIANA’S ROSE WATER AND CITRUS SCENTED FISH (TO SERVE WITH SHIRIN POLO OR JEWELLED RICE)

4 pieces of sea bass, skin on (or any other white fish that you like)
1 tablespoon butter (optional, can replace with olive oil)
1 tablespoon olive oil
1/2 lemon
1/2 orange
1/2 tablespoon rosewater (Rabee brand or other Persian brands) plus 1 tablespoon for sauce
salt & pepper to taste

‘Wash’ the fish in the rosewater, by simply rinsing the filets in a bowl. In the olden times in the city of Kashan where Persian rosewater comes from, people did this to remove the fishy smell and to give the fish a whiter and brighter hue. Pat them dry. Score the skin of your fish with 2-3 lines using a sharp knife. This will stop the edges of the fish from rolling upwards when cooking and keep it nice and flat.

Heat a large non-stick pan with the butter and olive oil. Sear the pieces of fish on high heat at first, then reduce the heat to medium, and let them cook until white around the edges but still a bit pink right in the middle. Flip them over and add 1/2 lemon, 1/2 orange to the fish and 1 teaspoon rosewater. It will bubble away and smell wonderful but cook very quickly so watch them carefully. Add salt and pepper, a knob of butter if you like, and remove from heat. The skin will be light golden brown and the fish soft and tender. Top with rose petals if you like and a little bit of chopped parsley. Serve alongside the Jeweled rice and enjoy!