Cod with Pomegranate Sauce
Category: Main Course
Serves: 2
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cod fillets | 300g |
| Marjoram | 3 sprigs |
| Thyme | 2 sprigs |
| Rosemary | 2 sprigs |
| Sage | 2 sprigs |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
| Pomegranate | 350g |
| Water | 230g |
| Potato starch | 25g |
Instructions:
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Prepare the Pomegranate: Begin by cutting the pomegranate open with a small knife. Be sure to carefully score the skin to remove the seeds.
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Prepare the Cod: Line a baking tray with parchment paper and drizzle with a bit of olive oil. Place the cod fillets on the tray, seasoning them generously with salt, pepper, and the fresh herbs—rosemary, thyme, and sage.
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Bake the Cod: Preheat your oven to 220°C (430°F) in static mode. Bake the cod fillets for approximately 30 minutes, or until the fish is cooked through and flakes easily with a fork.
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Make the Pomegranate Sauce: While the cod bakes, turn your attention to the sauce. In a saucepan, add the pomegranate seeds (set aside a few fresh seeds for garnish later). Pour in 200g of water from the total amount required. Add the potato starch dissolved in water to the saucepan.
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Cook the Sauce: Stir the mixture and cook for about 2 minutes until it thickens slightly. Once done, remove the pan from the heat.
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Blend the Sauce: Using a blender, purée the sauce until smooth. Then, strain the mixture through a fine sieve to remove any remaining hard seed particles.
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Final Touches: Season the sauce with a pinch of salt. By now, the cod will be ready and should be removed from the oven.
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Serve: Plate the baked cod fillets, then drizzle generously with the freshly prepared pomegranate sauce. Garnish with the reserved pomegranate seeds for a beautiful, fresh touch.
This Cod with Pomegranate Sauce is a delightful balance of savory fish and the sweet, tangy richness of pomegranate, making it a perfect dish for a light but sophisticated meal.
