Sorrel leaves are called as Chukke Ki Bhaji in Hindi and usually cooked with meat. They have a lovely tangy flavor profile.
Heat a little oil and wilt the sorrel leaves. Add tomatoes and some salt. Cook till the tomatoes are softened.
Puree these with a couple of green chilies and garlic.
Lay the Pomfret in a baking dish. Pour the puree. Shake it little to remove air bubbles.
Bake for 30 mins at 170.
Enjoy the soft fish with the tangy kick from the leaves.