- 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
- 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.