Warm Pomegranate-Glazed Fish Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 18, 2018.

Lightly press on the fleshiest part of the fish to see if its cooked – it should feel like it might collapse under the pressure.

Ingredients

Preheat oven to 220°C. Line two oven trays with baking paper. Bring a half kettle to the boil. Prepare vegetables. Place vinegar, boiling water, salt and sugar in a small bowl and stir until sugar and salt dissolves. Add onion and toss well. Set aside to pickle for about 20 minutes while you prepare the rest of the meal.
Toss potatoes on first prepared tray with a drizzle of oil and harissa spice. Season and roast (on lower oven rack) for about 25 minutes, until tender and golden. Turn once during cooking.
Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Place on second prepared tray, season and drizzle with pomegranate molasses. When potatoes have 8 minutes remaining, bake fish (on rack above potatoes) for about 6 minutes (depending on thickness), until just cooked through.
While fish cooks, peel courgette and carrot into ribbons. Place in a bowl, along with spinach. Remove fish from oven and set aside to rest for 2-3 minutes.
Drain pickled onions, add to bowl with salad vegetables and set aside. Squeeze over lemon juice and toss with a drizzle of oil just before serving. When potatoes have finished cooking, toss through salad and season to taste.
To serve, divide salad between plates and top with pomegranate-glazed fish. Drizzle over dill dressing and sprinkle over freeze dried pomegranate molasses. Garnish with reserved spinach leaves.