Sea bream recipe fried in pen with pomegranate salsa - Savoury Trips

Ingredients

• 4 fish fillets (sea bream, bass, trout..)
• 200 gr cleaned pomegranate
• handful parsley
• 1 green pepper
• 1 chili pepper (jalapeno or something else)
• One or two limes juice if they are drier
• 1 smaller red onion
• 1/4 teaspoon cumin
• pinch of salt and pepper for salsa+ for fish
• If you bought the whole fish, you should fillet it. Make sure you remove all additional bones.
• Was the fish and dry it well with a paper towel on all sides.
• Fry it on skin side at a well heated pan for about 5 minutes.
• After 5 minutes turn it on the other side and fry no longer than 30 seconds.
• Remove the fish from the pan and leave it on the side.
• Prepare salsa by opening pomegranate, chopping green pepper, adding some hot pepper, parsley and red onion, all chopped into tiny pieces.
• Squeeze lime and add cumin salt and pepper into the lime juice.
• Combine all chopped fruit and vegetables at the end, end pour the lime and seasons juice. You will have a refreshing salsa to go with the dish.
• Serve the fish in combination with the prepared salsa.