Pre-heat the oven to 200'C.
Pin-bone the fish using fish tweezers. Mix the rest of the ingredients into a paste and rub onto the fish.
Heat a frying pan until hot and add a splash of sunflower oil.
Fry the fish skin side down for 2 minutes and then transfer to the oven for 4 minutes to finish cooking.
Cut the pomegranate in half and knock out the seeds with the back of a spoon.
Put the couscous in a bowl and add a splash of sunflower oil, the saffron and salt and mix these ingredients through the cous cous. Bring the water to the boil and pour over the cous cous. Cover the bowl with cling film and allow the cous cous to cook for about 10 minutes.
When the cous cous is cooked, break it up with a fork and mix in the pomegranate seeds.
Roughly chop the tomatoes. Dice the red pepper, red onion and garlic. Grate or finely chop the ginger.
Heat a frying pan until hot and add a splash of sunflower oil. Sweat the chopped onions until soft and then add the garlic and the ginger. Cook for a further minute.
Add the red peppers and cook for a few minutes more. Next, add all of the dry spices and stir well. Then add the sugar and white wine vinegar and cook for a further minute. Finally, add the chopped tomatoes and cook until all of the liquid has evaporated and you have a thick chutney.
Place the couscous in the centre of the plate, place the fish on top of the couscous and finish the plate with the chutney.
«The sea bream in this dish can be replaced with any white fish. Try using sea bass, cod or pollack.»
Bream coated with mild Goan spices and served with an old Bombay style tomato chutney.