Bream stuffed with walnuts and pomegranates

1. 1

   Preheat the oven to 200C/180C Fan/Gas 6.

2. 2

   Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper.

3. 3

   Mix the remaining ingredients together and season. Put this mixture inside each fish and lay them in a lightly oiled roasting tin, or in two separate oiled roasting tins. Season the outside of the fish and drizzle with olive oil.

4. 4

   Bake for 20 minutes or until cooked through. Check the fish at its thickest part - the flesh should be white not glassy. If they're not ready, return them to the oven for another 4 minutes or so.

5. 5

   Just before serving, toast the walnuts in a dry pan until fragrant.

6. 6

   Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.