Pat dry the cleaned and rinsed fish. Season with half the salt.
Heat one tablespoon of olive oil in a skillet. Sauté the garlic just couple minutes, making sure not to brown, add the herbs and sauté few minutes until they wilt.
Add the ground almonds, 1¾ tablespoons barberries, lemon juice, red pepper flakes, coriander powder, remaining salt and stir the mixture.
Preheat the oven to 400ºF. Lay the fish fillet on a parchment paper lined baking sheet. Dot the almond herb mixture all over the fillet and evenly spread it. Sprinkle the remaining oil and ¾ tablespoon saffron water.
Bake in the oven for 10 to 15 minutes until the fish flakes. The time varies with the fish and the thickness of the fillets. Once done, garnish with the remaining barberries and saffron water.
Adjust seasoning and lemon juice to your taste. Serve this almond herb crusted baked fish with rice.
Dried barberries need to be cleaned well. Remove the tiny stems and place the barberries in a colander and immerse in a bowl of cold water for about 20 minutes until all the sand settles in the bottom of the bowl. Rinse the barberries thoroughly couple of times to make sure there is no sand.
If you do not have saffron, you may use ½ teaspoon turmeric and mix it with the almond herb mixture and proceed with the remaining steps.
For this recipe I used the Aleppo red pepper flakes.
Saffron, dried barberries, Aleppo red pepper flakes are available at Persian and middle eastern grocery stores or online.