Stuffed Branzino with Walnuts and Pomegranate

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Fish:

Nonstick cooking spray

2 cleaned, gutted whole branzino (1 to 1 1/2 pounds each)

2 tablespoons olive oil

1 teaspoon onion powder

1 teaspoon ground turmeric

3 cloves garlic, minced

1 lemon, juiced

Kosher salt and freshly ground pepper

Filling:

2 tablespoons olive oil

1 large onion, finely chopped

6 cloves garlic, minced

1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

3/4 cup walnuts, chopped

1/2 cup barberries

1 teaspoon dried oregano

1 teaspoon sumac

1/4 teaspoon cayenne pepper

3 scallions, finely chopped

Kosher salt

1/4 cup pomegranate molasses

Garnish:

1/2 cup pomegranate seeds

1/2 cup parsley leaves, chopped

1 lemon, sliced