Ingredients

• 4 bream (about 350g/12oz each)
• cleaned
• trimmed and scaled
• 3 small garlic cloves
• finely chopped
• 1 dried red chilli
• crumbled
• 100g/3½oz walnuts
• roughly chopped
• 4 tbsp extra virgin olive oil
• plus extra for cooking
• ½ lemon
• juice only
• 2 tsp pomegranate molasses
• 2 tsp honey
• 30g/1oz coriander leaves
• finely chopped
• 100g/3½oz pomegranate seeds
• salt and freshly ground black pepper
• handful walnuts
• roughly chopped
• pomegranate seeds
• extra virgin olive oil
• for drizzling
• lemon wedges

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper.
• Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin
• or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil.
• Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready
• return them to the oven for another 4 minutes or so.
• Just before serving
• toast the walnuts in a dry pan until fragrant.
• Scatter the fish with the walnuts and pomegranate seeds
• drizzle with olive oil and serve immediately with lemon wedges.