1. In a blender, juice 3/4 of the pomegranate seeds with short bursts. Stain to remove kernels.
2. Pour juice in a medium-size bowl.
3. Cut trout fillets into two parts and place in the bowl with the juice.
4. Cover the bowl with a lid and let the fish marinade for at least half an hourand up to 2 hours.
5. Heat a large skillet oven medium fire and place trout fillets skin-sided.
6. Cook for two-three minutes, then pour the marinade on top, season with salt, cover and cook for 10 minutes or until cooked through (it depends on how thick your fillets are).

For the salad:

1. Turn the gas stove to medium-high.
2. Wrap the bell pepper in aluminum foil and place it directly on the flame.
3. Roast for 10 minutes, turning it on all sides using long tweezers.
4. Remove from the heat and let it cool slightly before unwrapping and removing seeds and skin using with a knife.
5. Cut bell pepper pulp lenghwise and set aside.
6. In a small skillet over medium-high flame, heat half olive oil and sauté onion for two minutes. Deglaze with red wine and let cook until all the liquid is absorbed.
7. Remove from heat and set aside.
8. In a large mixing bowl, stir together apple slices, radish slices, onion and bell pepper.
9. Dress with mustard, salt and the remaining olive oil.

Plating:

1. Divide salad between two plates, place the cooked trout fillet on top, and sprinke with fresh chopped parsley and the rest of the pomegranate seeds.