Grilled snapper with walnut–pomegranate salad

Method

1. To make the salad, break the walnuts up roughly and put them in a mixing bowl with the coriander, onion and chilli. Add the lemon juice, oil and pomegranate molasses and mix everything together well.
2. Use kitchen paper to pat the snapper dry, then season lightly on both sides. Heat the oil in 2 frying pans until almost smoking, then lower the heat to medium–high and put the fillets in, skin side down. Fry for 2 minutes, then turn them over and fry for another 2 minutes.
3. Remove the fish from the pan and place on serving plates, skin side up. Drizzle with a little extra virgin olive oil, then spoon over the salad and garnish with pomegranate seeds. All this dish needs is some simple boiled new potatoes and a soft green-leaf salad.