Advertisement

Baked Fish With Pomegranate Sauce

Recipe from Oded Halahmy

Adapted by Joan Nathan

Updated Oct. 12, 2023

Baked Fish With Pomegranate Sauce
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4(397)
Comments
Read comments

Assembled over a bed of caramelized onions, brushed with a tangy pomegranate sauce and baked until flaky, this stunning Iraqi fish recipe comes from the artist Oded Halahmy, who was born in Baghdad and has explored pomegranates in his artwork and at his Pomegranate Gallery, which has locations in New York City and Israel. The dish is fit for company but can be enjoyed any time. Amba, a pickled mango condiment, can be used, or substitute Dijon mustard if you can’t find amba. You can also swap in tart tamarind sauce or sweet date jam for the pomegranate molasses. You can even grill a whole fish rather than buying fillets, brushing the pomegranate sauce on the skin before and after cooking. The dish is then finished with pomegranate seeds, scattered, alongside parsley, over the fish. Serve with rice, bulgur or any cooked grain. —Joan Nathan

Featured in: A Love of Pomegranates, and a Perfect Baked Fish for Rosh Hashana

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:6 to 8 servings
  • 4 to 5tablespoons sesame oil
  • 2large yellow onions, sliced into ¼-inch-thick rounds
  • 2garlic cloves, roughly chopped
  • Kosher salt and freshly ground pepper
  • 2 to 3pounds boneless, skin-on striped bass, red snapper or halibut fillets (or any good, thick fleshy fillets; see Tip)
  • 2tablespoons pomegranate molasses
  • 1tablespoon honey
  • 1tablespoon amba or Dijon mustard
  • ½teaspoon curry powder
  • ½teaspoon ground cumin
  • ½teaspoon ground sumac
  • 1cup fresh pomegranate seeds
  • ½cup torn or chopped flat-leaf parsley leaves
  • Cooked rice, bulgur or other grains (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

301 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 27 grams protein; 579 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 400 degrees. Heat 1 tablespoon of the oil in a nonstick skillet over medium and sauté the onions and garlic slowly, stirring occasionally, until the onions are almost caramelized, about 20 minutes. Season with a bit of salt and 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 salt over the fish (about 1½ teaspoons for 3 pounds) and rub it into the flesh.

  2. Step 2

    Make the sauce: In a small bowl, whisk together 3 tablespoons sesame oil with the pomegranate molasses, honey, amba or mustard, curry powder, cumin and sumac; season to taste with salt and pepper. Brush the sauce over the fish.

  3. Step 3

    Bake for 25 minutes (see Tip), until the fish is cooked through and flakes easily when pierced with a fork. Before serving, sprinkle with the pomegranate seeds and parsley. Serve with rice, bulgur or other grains, if desired.

Tip
  • This baked fish recipe is flexible and accommodating — you can use large fillets to feed a crowd or smaller, individual pieces (about 6 ounces per person). If using smaller (or thinner) fillets, they’ll cook through faster, so you should check for doneness at the 20-minute mark.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

4 out of 5
397 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

aidamom

Sesame oil seems like it would overpower all the other flavors. Would olive oil work here instead?

Sandy P.

Would this work with arctic char or salmon?

Joan Nathan

You can definitely use salmon or arctic char. You can get amba on line and at many Middle Eastern markets but Dijon mustard is a nice substitute. I imagine fig syrup would also be good. Such creativity…I love it!

Ellen Tabor

Would amba powder (which I have) be ok, instead of prepared amba sauce (which I do not)?

Anthony

This recipe is perfect as is: delicious, unusual, easy. Takes a bit of time, but for a dinner party one could pre-cook the onions and mix the sauce. So enjoyable!

Sue B

Made this tonight with halibut, roasted green beans and corn on the cob (from our local farmer’s market)…followed the recipe exactly. So good!

Private comments are only visible to you.

Credits

Adapted from Oded Halahmy

Recipe Tags

or to save this recipe.