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Fish in tahini
White fish with a warm tahini sauce, garnished with caremalised onions and pine nuts
Servings 2 people
Author Zaatar and Zaytoun
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4
white fish fillets
approx 400g
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1
large onion
sliced into strips
For the tahini sauce
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½
cup
tahini
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½
cup
lemon juice
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1
cup
water
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½
teaspoon
salt
For the spiced flour
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½
cup
plain all purpose flour
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¼
teaspoon
fish spices
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¼
teaspoon
cumin
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¼
teaspoon
black pepper
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¼
teaspoon
turmeric
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¼
teaspoon
paprika
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¼
teaspoon
7 spice
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¼
teaspoon
ground coriander
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½
teaspoon
of salt
For the garnish
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¼
cup
pine nuts
(small handful)
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Lemon wedges to serve
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Lightly toast the pine nuts in a non stick pan until slightly golden being careful not to burn them. Set aside
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In a non stick pan, add a good drizzle of mild olive oil and caremalise the onions on medium heat for around 15 minutes, stirring often
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Set aside a quarter of the onions for garnishing and add the rest to a small pot
To make the tahini sauce
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In a bowl add the water, tahini, lemon juice and salt and stir vigorously until well combined
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Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick or too runny
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Transfer the sauce to the pot with the onions, heat the tahini sauce on the hob by bringing to the boil. Simmer on low heat for around 5 minutes
To prepare the fish
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Wash the fish fillets and dab with paper towel. Combine the flour, spices and ½ teaspoon of salt in a wide plate and coat the fish fillets well
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Heat up around 2 cups of vegetable oil in a deep pan and fry the fish fillets until crispy, turning half way for around 5 minutes in total
To finish off
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Transfer the fish to a plate, spoon over the warm sauce and garnish with the extra onions and pine nuts. Serve with extra lemon wedges