Baked Fish with Pomegranate

(4 servings)
  • 1 ripe large Pomegranate
  • 2 peeled and finely pieces of garlic
  • 4 tbsp. fresh finely minced parsley salt to taste
  • freshly ground black pepper
  • 1/4 tbsp. minced cardamom
  • 2 tbsp. white vinegar
  • 2 oz. melted butter or margarine
  • 4 hake or trout (10 or 12 oz. each)
  • collard greens and garnish

Instructions:

  1. Cut the upper part of the Pomegranate and discard it.
  2. Take out seeds carefully. Put seeds in a bowl.
  3. Heat the olive oil. Add the onion. Cook it until tender.
  4. Add garlic, parsley, cardamom, vinegar and half of the butter, use salt and pepper to taste.
  5. Take the pan off the fire, add 3/4 of the pomegranate seeds.
  6. Preheat the oven at 390o F.
  7. Make two cuts in each fish. Fill each one with the onion mixture.
  8. Bake for 12 to 15 minutes.
  9. Serve the fish under a bed of collard greens using the remaining seeds as garnish.