Ingredients
For the fish:
- 1kg firm white fish fillets of choice, Snapper, Hoki & Perch are great options
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon black pepper
Citrus Tahini Sauce:
- 1 cup tahini
- 1 cup fresh lemon juice
- 1 cup water
- 6 crushed garlic
- 1 tablespoon of chilli paste or 2 Birds Eye chilli
- 1/2 cup of chopped coriander
- Salt to taste
- 1 tablespoon of ghee/butter or olive oil
Additional ingredients:
- 1/2 cup slithered almonds or pine nuts
- 1 tablespoon ghee or olive oil
Method
For the fish:
- Season your fish fillets with salt, cumin, coriander & black pepper on both sides. Briefly seal the fish in a few tablespoons of olive oil on both sides. Don’t fully cook as this will go into the oven. Set aside in your oven dish.
For the tahini sauce:
- In a jug whisk together the tahini, lemon juice & water.
- In a small pot, heat the ghee or olive oil & cook off the garlic with the chilli for a minute, add the coriander & mix.
- Pour in the tahini sauce & heat through on low, only just until it bubbles gently then turn off the heat. Tahini thickens upon heating so adjust measurements to get right consistency by adding water if required, it should be the consistency of thick cream. At this point taste for lemon, salt & chilli.
- Pour the tahini sauce over fish fillets & pop into a preheated 180c oven for 10-15 minutes at most, garnish with toasted almonds or pine nuts & serve immediately.
