Persian Sweet & Sour Fish


1 tbsp ginger, grated
3 cloves garlic, chopped
lime juice
Lime zest
Coriander, chopped
8 spring onions, chopped
2 tbsp pomegranate molasses
¼ cup verjuice
¼ cup tomato juice
Extra virgin Olive oil
1 tspn ground cumin
400g (centre cut) blue eye/barramundi fillets
Butter (optional)


Mix onions, garlic, lime juice, lime zest, coriander, spring onions, pomegranate molasses, verjuice, tomato juice, olive oil and cumin in a bowl.
Place the fish grease proof paper & foil
Pour the pomegranate mixture over the fish, add butter (optional)
Bake on BBQ or oven for 20 minutes, or until the fish is just cooked

Serve with flatbread & mint