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Baked fish eggplant pomegranate

Baked Fish with Eggplant and Pomegranate Sauce

Ingredients

  • 1 cup olive oil
  • 1 whole red snapper or striped bass (5–6 lb), head and tail on, washed and dried
  • 2 medium eggplants, sliced ½ inch thick
  • 2 garlic cloves, crushed
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh basil
  • 3 cups fresh or bottled pomegranate juice
  • 2 garlic cloves, minced
  • ¼ cup fresh chopped celery leaves or cilantro
  • Salt and pepper, to taste

Utensils

  • Baking tray
  • Skillet
  • Strainer
  • Saucepan
  • Kitchen paper towels
  • Platter and serving bowl

Information

  • Cost: $$$
  • Prep & cook time: ~1 hour 30 minutes
  • Yield: 6 servings (≈350 g each)

Preparation Method

  1. Preheat oven to 375°F (190°C).
  2. Rub the crushed garlic and seasoning into the fish. Place in a baking tray, smear with 3 tbsp olive oil, and let rest for 15 minutes.
  3. Bake the fish for 10 minutes per inch of thickness, about 40–50 minutes for a whole fish.
  4. Meanwhile, place sliced eggplants in a strainer, sprinkle with salt, and let rest for 20 minutes. Rinse and pat dry with kitchen paper.
  5. Heat the remaining olive oil in a skillet to about 1 inch depth. Fry eggplant slices in batches until golden on both sides. Drain on paper towels.
  6. In a saucepan, bring pomegranate juice to a boil and reduce to about 1½ cups. Stir in basil, minced garlic, cilantro (or celery leaves), onion, and seasoning. Remove from heat and let cool slightly.
  7. Arrange the baked fish on a platter, surround with fried eggplant slices, and serve with the pomegranate sauce in a bowl on the side.