Ingredients
Method
1.Slice the fish into thin slices. Lay out flat on a plate.
2.Sprinkle with salt and pour over the first measure of citrus juice. Cover with clingfilm and leave for 1-3 hours, then drain.
3.To extract pomegranate seeds, cut the ends off the fruit. Cut through skin from top to bottom like you would when segmenting an orange, but cut just through the skin.
4.Next, pull the segments apart. Submerge in a bowl of water and work the jewel-like seeds away from the skin and white pith, which will float.
5.Remove the pith, then drain, so you are left with seeds only. Trust me, this method prevents the juice from splattering everywhere!
6.Toss fish with pomegranate seeds, fennel, extra citrus juice and dill. Season with salt to taste.
7.Serve with fresh salad or steamed green beans.
For a different flavour, substitute the dill sprigs for fresh coriander and 1 tsp toasted cumin seeds.
Note
