The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the pomegranate molasses and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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