Sea Bass with Pomegranate Reduction Sauce

Nechama Norman Nechama Norman
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At our photo shoot, Esti (the photographer), who is not a fish lover, kept taking little coffee breaks to sneak another sample of this recipe. She also had anyone who was in her house that day sample a piece. I knew it had really hit home when I got a text from Esti that night asking for the ingredients ASAP because she was in the store. She also made sure to let the store owner know that he would need to put in a bigger order of Pom juice because everyone had to make this recipe. Thanks, Mom, for another great hit!

6
Easy Gluten Free Low Fat Low Carb Pescatarian Passover Parve

Directions

Prepare the Pomegranate Reduction Sauce

  1. Combine juice, balsamic vinegar, sugar, and vanilla in a saucepan over medium–high heat. Bring to a boil and stir until mixture begins to thicken and reduce, about 20 minutes.

  2. Place in squeeze bottle and refrigerate. Mixture will still look loose and will thicken as it cools.

Prepare the Sea Bass

  1. Preheat oven to 425°F.

  2. Pat fish dry and sprinkle with salt and pepper. Place thin slices of lime on top and bake for 15 minutes.

  3. Drizzle with pomegranate reduction sauce.

Notes:

Sauce can be prepared ahead.

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1 Comment

Bashie Moskowitz •

My sauce reduced to half and I don't see that it thickened at all. Please advise. Thank you! Please advise on how I can achieve a thicker sauce. My sauce reduced to half and I don't see that it thickened at all.

Chaia Frishman •
Reply to Bashie Moskowitz

That is so frustrating. How long did you cook it for.

Michal Frischman Kosher.com Team •
Reply to Chaia Frishman

It's likely that because it's so hot it wont appear thickened, but will thicken up when it's cooled. Stick it in the fridge for a bit and see if that helps!