Pomegranate Snapper

This is a quick and easy meal, works best with a thicker fillet.  We are going down the cod, halibut, snapper, red fish route.  We did this with a wild rice blend and spinach.

Ingredients

• 2 large yellow onions, sliced into ¼-inch-thick rounds

• 2 garlic cloves, roughly chopped

• 1 t B&G

• 1 T B&Gerk

• red snapper/Cod/halibut fillets. Skin on has worked nicely

Sauce

• 5 T sesame oil

• 2 tablespoons pomegranate molasses

• 1 tablespoon honey

• 1 tablespoon amba or Dijon mustard

• ½ teaspoon curry powder

• ½ teaspoon ground cumin

• ½ teaspoon ground sumac

Garnish

• 1 cup fresh pomegranate seeds

• ½ cup torn or chopped flat-leaf parsley leaves

Heat the oven to 400 degrees.

Sauté the onions and garlic slowly, with 1 B&G,  until the onions are caramelized.

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 B&Gerk  over the fish.

Make the sauce: In a small bowl, whisk together the sauce ingredients

Bake for ~ 25 minutes, until the fish is cooked through and flakes easily when pierced with a fork.

Remove from oven, sprinkle with the pomegranate seeds and parsley.