Roast Cod with Muhummra Sauce

The idea behind this recipe came from the second Moro cookbook, I made a big batch of the sauce and will keep the rest in the fridge for a great standby meal. I think it would also work well with chicken. Pomegranate molasses is another 'it' ingredient for me and I got a lovely bottle recently at Whole Foods from The Equitable Gourmet. The original recipe calls for 'acili biber', a sort of spicy red pepper equivalent of tomato paste. I couldn't find this in my local Lebanese shop and the only near thing I could find was full of preservatives, salt and other rubbish things so I decided to improvise.

Roast Cod with Muhummra Sauce
2 cod fillets
1 roasted red pepper
2 roasted red chili peppers
olive oil
handful of walnuts
2 garlic cloves
1 tbsp red wine vinegar
1 tbsp pomegranate molasses
1 tsp paprika
1 tsp chili flakes
1/2 tsp allspice
3-4 tbsps water
salt and pepper to taste

Puree all of the sauce ingredients using a hand blender, adding more or less water until you have the right consistency. You are aiming for a feel similar to pesto. Spoon liberally over the fish fillets and marinate for 1-2 hours. Roast the fish in the oven for 20-25 minutes or until cooked through. Serve on a bed of baby salad leaves with handfuls of sliced cherry tomatoes, olives, walnuts and dressed with a splash of pomegranate molasses.