Ingredients
- 2 large red potatoes, peeled and halved, then cut into slices 1 cm (½ inch) thick
- 5 roma (plum) tomatoes, roughly chopped
- 2 small red onions, thinly sliced
- 250 ml (9 fl oz/1 cup) white wine
- 2 kg (4 lb 8 oz) whole snapper or similar white fish, scaled and gutted
- 3 spring onions (scallions), thinly sliced
- 1 garlic clove, crushed
- 30 g (1 oz/¼ cup) walnuts, roughly chopped
- 1 tablespoon pomegranate molasses
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 75 g (2½ oz/½ cup) currants
- 50 g (1¾ oz/½ cup) breadcrumbs, made from day-old bread
- 1 small handful chopped flat-leaf (Italian) parsley, chopped
- 2 tablespoons chopped coriander (cilantro) leaves
- 2 tablespoons chopped mint
- 2½ tablespoons olive oil
- lemon wedges, to serve
Method
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Put the potato, tomato, onion and wine in a baking dish large enough to hold the fish. Toss to combine, then cover with foil and bake for 15 minutes.
3. Place the fish on a large board. Using a sharp knife, cut three slits into each side of the fish, near the head. Put the spring onion, garlic, walnuts, pomegranate molasses, lemon juice, lemon rind, currants, breadcrumbs and herbs in a bowl. Mix together, then place in the cavity of the fish.
4. Remove the foil from the baking dish and place the fish over the tomato mixture. Drizzle the fish with the olive oil and bake for 35–40 minutes, or until the flesh is firm to the touch and cooked through.
5. Serve the fish with the baked tomato mixture and lemon wedges.
