Gilt-head bream in the oven with Stuffed Tomatoes and Pomegranate

Directions

1. Cut the leek in 3 and then each piece lengthwise as if they were sticks.
2. Place them on the bottom of the baking tray.
3. Place the gilt-head bream and season it with herbs and a pinch of salt.
4. Cut the tomatoes in half and remove the pulp to the mortar.
5. Remove the crust of the bread and crumble it, adding the tomatoes.
6. Add also the peeled garlic, the parsley and a pinch of sea salt.
7. Knead well until you have a paste and fill the halves of tomato.
8. Place the tomatoes on the board, with the Gilt-head bream.
9. Pour 3 tablespoons of olive oil in the empty spaces and bake in hot oven (420 ° F) for 1 hour.
10. Refresh the roast with the wine 20 minutes after being in the oven.
11. When the time is up, remove from the oven and sprinkle the pomegranate over the fish.
12. Serve immediately accompanied with baked potato and green salad.