About this recipe:This is a classic from the Middle East where tahini, a nutty-flavoured sesame seed paste, is used like cream to add substance and moisture to simple dishes. Try serving with a salad of black olives, tomatoes and red onions with sprigs of basil.
4 fish fillets, such as cod, haddock or halibut, about 125 g (4½ oz) each, or 4 small sea fish such as red mullet, cleaned
Salt and black pepper
½ tablespoon olive oil
For the sauce
3 tablespoons tahini paste
3 tablespoons lemon juice
Grated zest of ½ lemon
3 tablespoons virtually fat-free Greek yoghurt
1 clove garlic, finely crushed
4 tablespoons finely chopped fresh parsley
To garnish: lemon slices and a few sprigs of fresh parsley
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Method Prep:35min › Cook:17min › Ready in:52min
Sprinkle the fillets on both sides, or whole fish inside and out, with a little salt and leave to stand for about 30 minutes.
Heat the oven to 230°C (450°F, gas mark 8) and heat the grill. Pat the fish dry, brush with oil and grill for 6-7 minutes on each side until they are almost cooked through.
Meanwhile, whisk or process all the sauce ingredients, except the parsley, with 2-3 tablespoons of water to make a smooth sauce. Add the parsley and mix well.
Place the fish in an ovenproof dish, spoon the sauce over them and bake for 10 minutes, or until the sauce bubbles and starts to brown. Serve garnished with slices of lemon and a few sprigs of fresh parsley.
Variation: in the Middle East, during the pomegranate season, the dish is traditionally decorated with the fruit's jewel-like red seeds.
Mixing the tahini paste with virtually fat-free Greek yoghurt reduces the fat content of the traditional sauce by half.
This dish traditionally is made with onion, which adds an excellent flavour. Chop a large onion, fry slowly till almost caramelised, and cover the fish with the onion before pouring over the tahini sauce. The flavour is incredible! - 18 Jan 2009