To make the marinade crush the garlic in a mortar with a pinch of salt until smooth. Stir in the pomegranate molasses. Transfer to a large bowl and add the cinnamon, coriander and pepper. Rub all over the fish. Drizzle on the olive oil. Leave to marinate in the fridge for at least an hour or two.
Heat a griddle or frying pan to very hot. Fry the fish for 2-3 minutes either side, basting with any excess marinade., until the outside is slightly charred but the inside is still pink and juicy.
Drizzle the extra pomegranate molasses and olive oil over the fish and scatter the coriander leaves and pomegranate seeds on top. Serve with a simple Pilav and salad.