Persian Sweet & Sour Fish

Ingredients

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
Salt
Butter (optional)

Method

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
Season
Pour the pomegranate mixture over the fish, add butter (optional)
Wrap
Bake on BBQ or oven for 20 minutes, or until the fish is just cooked

Serve with flatbread & mint