Seared Fish with Caramelised Garlic and Pomegranate Recipe
Tender fish fillets kissed with golden olive oil meet sweet caramelised garlic and jewel-bright pomegranate seeds in this beautiful dish. Each mouthful delivers flaky fish, buttery garlic, and tart pomegranate bursts that create an unforgettable flavour harmony. Learn how to make this quick and easy recipe that transforms simple ingredients into.
Ingredients
- For the fish:
- 4 sustainable white fish fillets, about 150g each - skin removed, patted completely dry with paper towel (cod, haddock, or sea bass work beautifully)
- 4 tablespoons extra virgin olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- ½ teaspoon ground cumin (adds warmth without overpowering)
- For the caramelised garlic:
- 16 large garlic cloves, peeled but left whole (don't be shy, they'll become sweet and mellow)
- 2 tablespoons extra virgin olive oil
- Pinch of sea salt
- For finishing:
- Seeds from 1 large pomegranate (about 150g seeds, see notes for easy extraction)
- 2 tablespoons fresh coriander leaves, roughly torn
- 1 tablespoon pomegranate molasses, optional but adds gorgeous tangy depth
- Extra virgin olive oil, for drizzling
- Kitchen equipment:
- Large heavy-bottomed frying pan
- Small saucepan with lid
- Paper towel
- Slotted spoon
Directions
Step 1
Start by caramelising your garlic cloves, as this takes the longest and transforms them into sweet, mellow gems. Place the peeled whole garlic cloves in a small saucepan with 2 tablespoons of olive oil and a pinch of salt. Set over the lowest possible heat and let them cook very gently for 15-18 minutes, turning occasionally with a wooden spoon. You're looking for the garlic to turn a beautiful golden amber colour and become incredibly soft when pressed with the back of a spoon. This slow cooking is crucial for developing that sweet, caramelised flavour without any bitterness. If they're browning too quickly, reduce the heat further and add a tablespoon of water to slow things down.
Step 2
Whilst your garlic is working its magic, prepare your fish fillets properly, as this ensures perfect browning. Pat them completely dry with paper towel, getting every bit of moisture off the surface. This is absolutely essential for achieving that gorgeous golden crust rather than steaming the fish. Season both sides generously with sea salt, black pepper, and a light dusting of ground cumin. The cumin adds a subtle warmth that complements the sweet garlic beautifully without overpowering the delicate fish. Let the seasoned fillets sit at room temperature for 5 minutes whilst you heat your pan.
Step 3
Heat a large heavy-bottomed frying pan over medium-high heat for 2 minutes until properly hot. Add 2 tablespoons of olive oil and swirl to coat the base evenly. The oil should shimmer and move freely across the pan, indicating it's at the right temperature. Carefully lay your fish fillets in the pan, leaving space between each one to prevent overcrowding, which would cause them to steam rather than sear. You should hear an immediate satisfying sizzle when the fish hits the pan. If you don't hear that sizzle, your pan isn't hot enough yet. Don't move the fillets once they're in, as this is crucial for developing that golden crust.
Step 4
Cook the fish undisturbed for 3-4 minutes on the first side, resisting the temptation to peek or move them about. You'll know they're ready to flip when the edges turn opaque and you can see a golden crust forming around the bottom edges. The fish should release easily from the pan when it's properly seared. If it's sticking, give it another 30 seconds. Carefully flip each fillet using a fish slice or thin spatula, supporting the fish as you turn to prevent it breaking. Cook for another 2-3 minutes on the second side until the fish is just cooked through and flakes easily when tested with a fork. The centre should be moist and tender, not dry.
Step 5
Transfer your beautifully cooked fish to a warm serving platter and let it rest for 2 minutes whilst you finish the dish. This resting time allows the juices to redistribute throughout the fish, ensuring every bite is moist and flavourful. Keep the frying pan to one side as you'll use those lovely flavoured oils for finishing. Check your garlic cloves, which should now be gorgeously golden and soft. If they need a bit longer, don't rush them as properly caramelised garlic is what makes this dish sing.
Step 6
Now comes the beautiful assembly that brings all these flavours together. Drain your caramelised garlic cloves using a slotted spoon, reserving that gorgeous garlic-infused oil. Arrange the soft golden garlic cloves around and over your fish fillets, distributing them evenly so everyone gets their fair share of these sweet treasures. The garlic should be so soft it almost melts when you bite into it, creating pockets of intense, sweet flavour throughout the dish.
Step 7
Scatter the vibrant pomegranate seeds generously over the entire platter, letting them tumble naturally across the fish and garlic. The jewel-like seeds provide not just stunning visual contrast but also crucial bursts of tart, refreshing flavour that cut through the richness of the olive oil and balance the sweet garlic perfectly. If you're using pomegranate molasses, drizzle it artistically over the fish now, creating thin streams that add both flavour and visual appeal. The molasses intensifies that tangy pomegranate flavour and adds a gorgeous glossy finish.
Step 8
Finish with a final flourish that elevates this from simple to spectacular. Drizzle the reserved garlic-infused olive oil over everything, followed by an extra tablespoon of fresh extra virgin olive oil for that luxurious sheen and fruity flavour. Scatter the torn coriander leaves over the top, letting them fall naturally rather than arranging them too precisely. Season with a final pinch of flaky sea salt and serve immediately whilst the fish is still warm and the contrasts between hot fish, sweet garlic, and cool pomegranate seeds are at their most exciting. This dish waits for no one, so gather everyone to the table and enjoy it straight away.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Fish
It is lawful for you to hunt and eat seafood, as a provision for you and for travellers. But hunting on land is forbidden to you while on pilgrimage.
Garlic
And recall when you said, 'O Moses, we can never endure one kind of food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions.'
Pomegranate
In them are fruit and palm trees and pomegranates. So which of the favours of your Lord would you deny?
Olives
Eat olive oil, and anoint with it, for it is from a blessed tree!
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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