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This dish is reminiscent of Medieval Baghdadi cuisine, with its combination of sweet and sour.

2 filets of fresh trout or shad
2 T olive oil
2 T chopped shallot
1 small clove of garlic, very finely minced
1 fresh stalk of rhubarb, thinly sliced
2 T white wine vinegar
1 tsp. ground coriander
Pinch of ground cumin
¼ cup tahini
1 tsp. pomegranate molasses (or honey)
Garnish: chopped mint and parsley

Preheat the oven to 375 F.
Gently rinse the filets and pat them dry. Season well with salt.
Place them on an oiled baking tray and pour some olive oil on top as well.
Place in the oven for about 15-20 minutes, or until the thickest part gently flakes when poked with a fork.
In a small sauté pan, heat up the olive oil.
Gently sweat the shallot until translucent, and add in the garlic.
Add the rhubarb to the pan and stir.
Pour in the vinegar, adding in a tablespoon or so of water if needed, and cook the rhubarb through until it breaks down and becomes mushy. Add the coriander and season with salt.
Once the rhubarb is completely cooked through, pour in the tahini, stirring well or whisking, to homogenize the sauce.
Season with the cumin, and pomegranate molasses (or honey if you do not have).

Pour on top of the fish, and serve garnished with the freshly chopped herbs.