Papillotes of Sea Bream with Pomegranate

Ingredients:

• 4 Sea Bream fillets
• 1 Pomegranate
• 1 Small red onion
• 2 Garlic cloves
• 2 Tbsp Olive oil
• 1 Tbsp Honey
• 1 Tsp Cumin powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F/190°C.
2. Peel and finely chop the red onion and garlic cloves.
3. Cut the pomegranate into quarters and remove the seeds.
4. In a small bowl, mix together the olive oil, honey, cumin powder, salt, and pepper.
5. Cut 4 sheets of parchment paper into squares, large enough to wrap the fish fillets in.
6. Divide the chopped onion and garlic between the 4 sheets, placing it in the center of each sheet.
7. Season the sea bream fillets with salt and pepper, then place one fillet on top of the onions and garlic on each sheet of parchment paper.
8. Drizzle the honey-cumin marinade over the top of each fillet.
9. Sprinkle the pomegranate seeds over the top of each fillet.
10. Wrap the parchment paper around the fish fillets, making sure the edges are tightly sealed, so that it forms a small parcel or “papillote”.
11. Place the papillotes on a baking tray and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through.

Serving Suggestions:

These Papillotes are bursting with flavor and would be the perfect addition to any dinner party or special occasion.

For an extra special touch, you could serve them alongside roasted vegetables, such as carrots or parsnips, or with a side of couscous or quinoa.

Verdict:

The combination of the sweet pomegranate seeds and the aromatic honey-cumin marinade really makes this dish stand out. The fish stays moist and flavorful as it cooks within the parchment paper parcel. This is a great recipe for a special occasion or dinner party, but it’s also easy enough to whip up for a weeknight meal. Enjoy!