This is an easy option for your Rosh Hashanah table. The pesto can be made a few days ahead and refrigerated, and the fish takes minutes to assemble and 10 minutes in the oven. Sea bream and red snapper are good alternatives to sea bass.Method

● Preheat the oven to 190°C.

● Prepare the pesto by blitzing the basil, pine nuts, garlic, cheese and olive oil with a hand blender in a tall, narrow bowl or jug until it's a smooth paste. Refrigerate any leftover pesto in a glass- lidded jar with a drizzle of extra virgin olive oil on top.

● Rinse the fish and remove any bones. Lay the fillets skin-side down on an oven tray lined with baking parchment.

● Brush each fillet with a thick layer of pesto (about a generous tablespoon of pesto per fillet), sprinkle with half the pomegranate seeds and nuts, and bake for 10 minutes.

● Serve immediately, sprinkled with the remaining pomegranate and nuts.

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