Use a sharp knife to make several shallow diagonal cuts through the fish fillets.
Arrange the rosemary sprigs in a layer across the bottom of a shallow ovenproof dish and place the fillets, skin-side up, on top.
Mix together the lime rind and juice, honey, olive oil and a little salt and pepper in a small bowl, and brush over the fish. Place the ovenproof dish on the upper rack of the halogen oven.
Set the temperature to 250°C (482°F) and cook the fillets for about 8 minutes until cooked through. (Test by piercing the thickest area of the flesh with the tip of a knife – the flesh should flake easily.) Scatter the pomegranate seeds into the dish to serve.