3 Tablespoons olive oil, divided
1/2 cup finely chopped onion
2 cloves garlic, finely chopped
pinch salt and freshly ground black pepper
4 plum tomatoes, seeded and chopped
1 pound red snapper fillet
1 Tablespoon pomegranate molasses
Preheat oven to 400 degrees.
Heat a heavy skillet over medium heat,
add 2 Tablespoons olive oil and stir in onion.
Cook until onion is softened. Stir in garlic, salt
and pepper and sauté until garlic is softened.
Stir in tomatoes and cook until juices
Push tomatoes to the edges of the pan.
Add remaining olive oil to center of pan and
heat until it shimmers.
Place fish skin side down on hot oil and
use a spoon to cover fish with cooked tomato
Place fish in oven, reduce heat to 350
degrees and bake 15 minutes.
Drizzle tomato crust with pan drippings
mixed with pomegranate molasses.
10 minutes, until fish flakes easily.
Let fish rest 5 minutes before serving.
Cover and refrigerate leftovers.