Preheat the oven to 375°F. Lightly grease a baking dish with olive oil so the fish does not stick.

Pat the fish fillets dry using paper towels. Dry fish helps the seasoning stick better and improves the texture.

Place fish in the baking dish. Drizzle olive oil over the fillets. Sprinkle salt, pepper, garlic powder and paprika evenly.

Place the baking dish in the oven. Bake for about 15–18 minutes until the fish becomes tender and flaky.

While the fish bakes, pour pomegranate juice into a small saucepan. Heat on medium until the juice begins to simmer.

Add honey and lemon juice to the saucepan. Stir gently so the flavors blend together.

Mix cornstarch with two tablespoons of water. Pour into the saucepan while stirring to thicken the sauce.

Let the sauce simmer for about three minutes. It should become glossy and slightly thick.

Stir in the pomegranate seeds. This adds texture and fresh fruit flavor to the sauce.

Remove the fish from the oven. Place the fillets gently onto serving plates.

Spoon the warm pomegranate sauce over the fish. Make sure each fillet gets plenty of sauce.

Sprinkle chopped parsley over the top. Serve immediately while the fish is warm and tender.