Fish Filets in Pomegranate Molasses
Zainab Baqadir
While this gorgeous dish wouldn’t be out of place on an upmarket restaurant menu, it’s surprisingly straightforward to prepare. Follow our step-by-step guide and you’ll be rewarded with succulent, flaky fish coated in a tangy, sweet-sour sauce. Finish our fish fillets in pomegranate molasses with pretty pomegranate pearls and fresh herbs and all who try it will be impressed.
Prep Time
45
Number of Servings
2
Level
Intermediate
Calories
0
Preparation
Step 1
Rub fish in salt and flour, wash. Marinate in lemon juice and spices for an hour. Coat filets in flour on both sides, fry. Set aside.
Step 2
In a pan, heat oil and brown onions. Add garlic and tomato, stir. Add salt, molasses, fresh coriander, dried coriander, vinegar, walnuts and pepper. Stir, cook for few minutes.
Step 3
Add filets, gently coat with sauce. Boil once. Serve garnished with fresh coriander and walnuts.
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