Baked Trout With Pomegranate Recipe

• 2 whl trout, cleaned
• 1 lrg Ripe pomegranate
• 1 Tbsp. Extra virgin olive oil
• 3 sm Onions, finely minced
• 2 x Cloves garlic, peeled and finely minced
• 1 x 4 ounces pac walnuts, coarsely minced
• 4 Tbsp. Parsley Salt and freshly grnd black pepper
• 1/4 tsp Grnd cardamom
• 2 Tbsp. Wine vinegar
• 2 ounce Butter or possibly margarine, melted

1. With a sharp knife, cut top off pomegranate.
2. Score fruit into about 6 wedges and pull apart into separate sections.
3. Scoop the seeds into a small bowl.
4. Set aside.
5. In a medium frying pan over medium heat, heat the extra virgin olive oil.
6. Add in onion and cook till soft and they begin to colour.
7. Add in garlic and cook 1 minute longer.
8. Stir in walnuts, parsley, salt and black pepper to taste, cardamom, vinegar and half the melted butter or possibly margarine.
9. Remove from the heat and stir in 3/4 of the pomegranate seeds.
10. Preheat the oven 200C.
11. Lightly grease a large shallow baking dish.
12. Rinse the fish under cool running water and pat dry with paper towels.
13. Score each fish in 2 places on each side.
14. Spoon 1/4 of the onion mix into each fish.
15. Arrange fish in baking dish, drizzle with remaining butter or possibly margarine and bake uncovered for 12-15 min.
16. Serve fish and sprinkle with the remaining pomegranate seeds.

trout, pomegranate, extra virgin olive oil, onions, garlic, walnuts, parsley salt, cardamom, vinegar, butter

Taken from cookeatshare.com/recipes/baked-trout-with-pomegranate-75958 (may not work)