Branzino with Pomegranates

Winter for me means pomegranates. I cannot get enough of this tart fruit, so tonight, I decided to incorporate it into my main dish. I heated a couple of tablespoons of balsamic vinegar in a small saucepan under low heat with two teaspoons of pomegranate seeds (for roughly five minutes). I then brushed the reduced balsamic vinegar (without the seeds) onto the branzino and roasted the fish in a 350 degree oven for 15 minutes. I sprinkled some raw pomegranate seeds on the fish. I served my fish with some roasted brussels sprouts and lots of lemon. The fish was delicate and slightly sweet from the vinegar and pomegranate.