4 fillets of sea bass or trout, approx. 2 lbs
1 tsp salt
4 Tbsp vegetable oil, butter or ghee
1 onion, peeled and thinly sliced
3 cloves garlic, peeled and crushed
1/4 tsp freshly ground black pepper
1/4 cup chopped walnuts
1 Tbsp candied orange peel
1/2 cup pomegranate molasses
1 Tbsp sugar or honey
1/2 tsp saffron threads, dissolved in 2 Tbsp hot water
2 Tbsp fresh lime juice
3 Tbsp pomegranate seeds, for garnish
Wash the fish, pat it dry, and rub both sides with the salt. Preheat oven to 400°F. In a skillet, heat 2 Tbsp oil over medium heat. Add the onion and garlic, and fry 10-15 minutes, stirring occasionally, until golden brown. Add the pepper, walnuts, candied orange peel, pomegranate molasses and sugar; stir-fry for 3 minutes and remove from heat.
Place fish in a greased baking dish. Place 1/4 of the onion mixture on each fillet, roll the fillet up, and pin it shut with skewers. Pour the saffron water and lime juice over the fish and dot the fish with the remaining 2 Tbsp oil.
Place fish in the oven and bake for 10--15 minutes, until the fish flakes easily with a fork, basting from time to time. Arrange the fish on a serving platter. Pour the sauce from the baking dish over the fish, and sprinkle with the pomegranate seeds. Serve with saffron steamed rice.