By cooking.nytimes.com

Fish Stuffed With Herbs, Walnuts and Pomegranate

Ingredients

4 servings

4 tablespoonsolive oil

more as needed

2shallots

large, minced

salt

½ cupparsley

very finely chopped, leaves and tender stems

½ cupcilantro

very finely chopped, leaves and tender stems

¼ cupdill

very finely chopped, leaves and tender stems

⅓ cupchives

very finely chopped

2 sprigstarragon

leaves stripped and very finely chopped

¼ cupscallions

very finely chopped

4cloves garlic

minced

½ cupwalnuts

finely ground in a food processor

½ teaspoonorange zest

finely grated

½ cuporange juice

freshly squeezed

¼ cuplime juice

freshly squeezed

2 tablespoonspomegranate molasses

2 tablespoonstobiko

flying fish roe, optional

4 x 1 poundbranzino

whole, or rainbow trout, butterflied

Instructions