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Poached Fish with Pomegranate Sauce

1 Whole fish such as red snapper; sea bass or trout, cleaned (3-4 lb)
Salt and pepper
5 tb Melted butter or vegetable oil
1 c Pomegranate Sauce
1/4 c Pomegranate seeds or chopped parsley; for garnish


Preheat oven to 375 degrees F. Sprinkle fish with salt and pepper to taste and place in a deep baking dish large enough to fit the fish. Drizzle with butter or oil and add enough water to almost cover the fish. Place in oven and cook, uncovered, basting occasionally, until tender, about 35 minutes for 3 pounds; about 45 minutes for 4 pounds. Transfer fish to a serving platter and drizzle with Pomegranate Sauce. Garnish with pomegranate seeds. This dish is often served with fried eggplant slices. Yields 5 to 6 servings.


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