Bream stuffed with walnuts and pomegranates recipe
 Sea bream sings with walnuts and pomegranates in this stunning dish. 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking½ lemon, juice only2 tsp pomegranate molasses2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seedssalt and freshly ground black pepper 4 bream (about 350g/12oz each), cleaned, trimmed and scaled 3 small garlic cloves, finely chopped 1 dried red chilli, crumbled 100g/3½oz walnuts, roughly chopped 4 tbsp extra virgin olive oil, plus extra for cooking ½ lemon, juice only 2 tsp pomegranate molasses 2 tsp honey 30g/1oz coriander leaves, finely chopped 100g/3½oz pomegranate seeds salt and freshly ground black pepper handful walnuts, roughly choppedpomegranate seedsextra virgin olive oil, for drizzlinglemon wedges handful walnuts, roughly chopped pomegranate seeds extra virgin olive oil, for drizzling lemon wedges Method Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. 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. 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. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. Make two diagonal cuts in the fish on each side. Season the inside of the fish with salt and pepper. 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. 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. 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. 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. Just before serving, toast the walnuts in a dry pan until fragrant. Just before serving, toast the walnuts in a dry pan until fragrant. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges. Scatter the fish with the walnuts and pomegranate seeds, drizzle with olive oil and serve immediately with lemon wedges.