by Laura Frankel

For an elegant dinner that’s healthy and heavenly, try this deceptively simple fish dish. The mild flaky halibut is the perfect foil for the decadently creamy muhummarah, which gilds the fish instead of overpowering it. The saffron broth is easy to make and adds a beautiful color and flavor. And while this dish has Tu B’Shevat written all over it—it features pomegranates, barley and olive oil, which represent some of the seven species of Israel—it’s an easy dish to prepare any time. Just cook it ahead of time and pop it in the oven right before you sit down to eat. B’Teavon!

Ingredients:

4 6oz halibut filets-skinned or other mild fish

½ cup muhummarah (recipe below)

Olive oil

Salt and pepper

For the Muhummarah

Ingredients

2 red peppers-roasted

1 cup walnuts-toasted

2 tablespoons tomato paste

¼ cup pomegranate molasses

1 cup fresh bread crumbs-left over challah is perfect

1/3 cup extra virgin olive oil

¼ teaspoon chili flakes

1 teaspoon ground allspice

½ teaspoon ground cumin seed

Salt and pepper

Directions:

1. Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more extra virgin olive oil to adjust the consistency.
2. Place in a container and cover the surface of the muhummarah with plastic wrap to prevent it from drying out. The muhummarah can be kept covered for up to 5 days in the refrigerator.

For the Halibut

Directions:

1. Preheat oven to 400. Salt and pepper the halibut. Smear the top thickly with Muhummarah. Place the fish in an oven proof pan that has been lightly greased with olive oil.
2. Place the fish in a preheated oven and roast until the Muhummarah has formed a crust (about 12-15 minutes).

Serves 4

For the barley

Ingredients

1 large Spanish onion-peeled and sliced thinly

1 clove garlic-peeled and chopped

2 cups of barley

5 cups of water

½ teaspoon saffron threads

Extra virgin olive oil

Salt and pepper

Directions:

1. Place a large saucepan over medium-low heat. Lightly coat the bottom of the pan with olive oil. Slowly caramelize the onions and garlic until they are very soft and browned (about 30 minutes).
2. Add the barley, water and saffron to the pan. Salt and pepper as needed. Increase the heat to medium and cover. Cook the barley until it is cooked through and all the water is absorbed (about 45 minutes).
3. Place the barley on a serving platter.