This dish sounds complicated, but is actually a complete doddle to make. A good one for serving to parentals or at dinner parties when you want to impress without too much hassle. All credit to Diana Henry, whose brilliant recipe this is. If you haven't already got a copy of 'Simple' in your kitchen I would urge you to rectify this situation asap. Although the original recipe uses whole sea bream and walnuts, being lazy and also quite stingy, I tend to use whatever white fish fillets are on sale in Sainsbury'sand a combination of whatever soft nuts I have hanging around. Walnuts are lovely in this, but pecan and cashew nuts work fantastically here too.
What's the A to V?
Fish contain a rainbow of vitamins and minerals, but are particularly high in iodine, selenium, zinc and cobalt. Nuts meanwhile are little powerhouses of micro and macronutrients, with walnuts, pecans and cashews all high in vitamin E, B5, B7, manganese and chromium.
Ingredients (serves 2):
2 fillets of white fish, or 2 whole fish
2 small garlic cloves, finely chopped
1 dried red chilli, broken
75g of nuts, roughly chopped
100g of pomegranate seeds (I find the whole fruit a total faff for cooking with, plus I can never ever seem to get through a whole one before it goes slimy, so I always opt for the little pre-packaged tubs of pomegranate seeds you can now find in many supermarkets).
Juice of 1/2 a lemon
2 tsp of honey
2 tsp of pomegranate molasses (you can find this in most larger supermarkets)
3-4 tbsp's of olive oil
Salt and pepper to season
Coriander or parsley to garnish
Method
Pre-heat the oven to 180 degrees. In a small mixing bowl, combine your pomegranate seeds with everything except the fish fillets. Give it all a good stir.
Drizzle a small amount of olive oil on the bottom of your tray, before placing your fish fillets into it.
Cover your fish with equal amounts of your pomegranate and nut mixture, and bake for roughly 15 minutes, or until your fish is cooked through and your nuts a nice toasted brown colour.
Serve with a sprinkling of parsley or coriander, a twist of black pepper, and an extra lemon wedge if you'd like.