Directions
- 1Preheat the oven to 200°C (fan-forced).
- 2Line a tray and place the fish fillet, seasoned with olive oil, salt, and pepper, skin-side down.
- 3In a bowl, whisk together tahini paste and lemon juice until it thickens.
- 4Slowly add cold water to the tahini mixture until it becomes creamy.
- 5Mix in salt and ground coriander into the tahini mixture.
- 6In a pan, heat ½ cup of olive oil over medium-low heat.
- 7Sauté crushed garlic and finely diced fresh chilli for one minute.
- 8Add chopped fresh coriander and thinly sliced spring onion to the pan; add more olive oil if it absorbs quickly and cook until soft, not browned.
- 9Stir the sautéed aromatic mixture into the tahini mixture.
- 10Spoon about ¾ of the prepared sauce over the fish fillet, saving the rest for serving.
- 11Bake the fish with the sauce for 15 minutes.
- 12While the fish bakes, toast pine nuts in 3 tablespoons of olive oil until golden.
- 13Pour the toasted pine nuts and olive oil over the baked fish to finish.
Ingredients
- 0.5 cup tahini paste
- 0.5 cup lemon juice (freshly squeezed)
- 0.5 cup cold water
- 1 teaspoon ground coriander
- 0.5 cup olive oil
- 1 fresh chilli, finely diced
- 4 cloves garlic, crushed
- 1 cup fresh coriander, finely chopped
- 3 spring onions, thinly sliced
- Salt
- 1 large fish fillet, skin on (snapper)
- Olive oil
- Salt and pepper
- 3 tablespoons olive oil
- 3 tablespoons pine nuts
Equipment
oventraybowlwhiskpan
Tips
- Be generous with olive oil when sautéing aromatics, add more if it absorbs quickly.
- Cook aromatics just until soft, not browned.
- Save some tahini sauce for serving.
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