Samke Harra 2025 award for fish

15 mins
Serves 1
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Directions

  1. 1Preheat the oven to 200°C (fan-forced).
  2. 2Line a tray and place the fish fillet, seasoned with olive oil, salt, and pepper, skin-side down.
  3. 3In a bowl, whisk together tahini paste and lemon juice until it thickens.
  4. 4Slowly add cold water to the tahini mixture until it becomes creamy.
  5. 5Mix in salt and ground coriander into the tahini mixture.
  6. 6In a pan, heat ½ cup of olive oil over medium-low heat.
  7. 7Sauté crushed garlic and finely diced fresh chilli for one minute.
  8. 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.
  9. 9Stir the sautéed aromatic mixture into the tahini mixture.
  10. 10Spoon about ¾ of the prepared sauce over the fish fillet, saving the rest for serving.
  11. 11Bake the fish with the sauce for 15 minutes.
  12. 12While the fish bakes, toast pine nuts in 3 tablespoons of olive oil until golden.
  13. 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.