4 (7-8 ounce pieces) of cod or halibut per person
grapeseed oil or clarified butter to cook the fish
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4 tablespoons unsalted butter
1 shallot, minced
1½ tablespoon capers nonpareil
¼ cup pomegranate seeds
2 tablespoons balsamic vinegar
1 teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary
Heat the oil or clarified butter in a good heavy pan, either stainless or cast iron over medium high heat.
Make sure the fish is very dry, season with salt and pepper.
Place the fish in the pan until golden brown, place in a 375˚F oven.
While the fish is cooking place a small saucepan over medium heat and add the unsalted butter.
Allow the fish to brown. While stirring; remove the pan from the heat and add the shallots, stirring and add a little salt.
Add the capers, pomegranates, vinegar and herbs.
Remove the fish from the oven with the fish is ready (about 6-8 minutes)
Top the fish with the brown butter. Serve.