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Baked Trout With Pomegranate
2 Whole trout; cleaned
1 lg Ripe pomegranate
1 tb Olive oil
3 sm Onions; finely chopped
2 Cloves garlic; peeled and finely chopped
1 4 ounces pac walnuts; coarsely chopped
4 tb Parsley
Salt and freshly ground black pepper
1/4 ts Ground cardamom
2 tb Wine vinegar
2 oz Butter or margarine; melted
With a sharp knife, cut top off pomegranate. Score fruit into about 6 wedges and pull apart into separate sections. Scoop the seeds into a small bowl. Set aside.
In a medium frying pan over medium heat, heat the olive oil. Add onion and cook until soft and they begin to colour. Add garlic and cook 1 minute longer.
Stir in walnuts, parsley, salt and black pepper to taste, cardamom, vinegar and half the melted butter or margarine. Remove from the heat and stir in 3/4 of the pomegranate seeds.
Preheat the oven 200C. Lightly grease a large shallow baking dish. Rinse the fish under cold running water and pat dry with paper towels. Score each fish in 2 places on each side. Spoon 1/4 of the onion mixture into each fish.
Arrange fish in baking dish, drizzle with remaining butter or margarine and bake uncovered for 12-15 minutes. Serve fish and sprinkle with the remaining pomegranate seeds.