Baked Fish With Pomegranate Sauce

Baked Fish With Pomegranate Sauce

Assembled over a bed of caramelized onions, brushed with a tangy pomegranate sauce and baked until flaky, this stunning Iraqi fish recipe comes from artist Oded Halahmy, who was born in Baghdad and has explored pomegranates in his artwork and at his Pomegranate Gallery, which has locations in New York City and Israel. The dish is fit for company but can be enjoyed anytime. Amba, a pickled mango condiment, can be used, or substitute Dijon mustard. You can also swap in tart tamarind sauce or sweet date jam for the pomegranate molasses. You can even grill a whole fish rather than buying fillets, brushing the pomegranate sauce on the skin before and after cooking. The dish is then finished with pomegranate seeds, scattered, alongside parsley, over the fish. Serve with rice, bulgur or any cooked grain.

Makes: 6 to 8 servings

Total time: 1 hour

4 to 5 tablespoons sesame oil

2 large yellow onions, sliced into 1/4-inch-thick rounds

2 garlic cloves, roughly chopped

Kosher salt and freshly ground pepper

2 to 3 pounds boneless, skin-on striped bass, red snapper or halibut fillets (or any good, thick fleshy fillets; see note)

2 tablespoons pomegranate molasses

1 tablespoon honey

1 tablespoon amba or Dijon mustard

1/2 teaspoon curry powder

1/2 teaspoon ground cumin

1/2 teaspoon ground sumac

1 cup fresh pomegranate seeds

1/2 cup torn or chopped flat-leaf parsley leaves

Cooked rice, bulgur or other grains (optional), for serving

1. Heat the oven to 400 degrees. Heat 1 tablespoon of the oil in a nonstick skillet over medium and saute the onions and garlic slowly, stirring occasionally, until the onions are almost caramelized, about 20 minutes. Season with a bit of salt and transfer the onions to a 9-by-13-inch baking dish in an even layer. Lay the fish fillets on top of the onions, skin-side down. Sprinkle salt over the fish (about 1 1/2 teaspoons for 3 pounds) and rub it into the flesh.

2. Make the sauce: In a small bowl, whisk together 3 tablespoons sesame oil with the pomegranate molasses, honey, amba or mustard, curry powder, cumin and sumac; season to taste with salt and pepper. Brush the sauce over the fish.

3. Bake for 25 minutes (see note), until the fish is cooked through and flakes easily when pierced with a fork. Before serving, sprinkle with the pomegranate seeds and parsley. Serve with rice, bulgur or other grains, if desired.

Note: This baked fish recipe is flexible and accommodating; you can use large fillets to feed a crowd or smaller, individual pieces (about 6 ounces per person). If using smaller (or thinner) fillets, they’ll cook through faster, so you should check for doneness at the 20-minute mark.

— Recipe from Oded Halahmy; adapted by Joan Nathan