If the fish is whole, clean it well, remove the head and entrails and fillet it.
1/2 of the fillet we cut into pieces about 2 cm.
In a jar with a tight lid, place a row of fish, then a row of onions sprinkle a little ground coriander, sprinkle with a little pomegranate sauce, then repeat the fish, onion, coriander and pomegranate sauce, add the oil and close tightly with lid. Leave in the fridge for an hour.
Before serving, add the tomato slices and salad.
Serve with baked potato, wedges or natural potatoes.