- Yield: 4 Servings
- 4¾ oz/½ cup (135 g) tahini
- 2–3 tablespoons lemon juice
- ½ teaspoon sea salt
- 1 lb 2 oz (500 g) white fish fillets
- ground white pepper for seasoning
- 2 fl oz/¼ cup (60 ml) light olive oil
- 6 garlic cloves finely chopped
- 3 tablespoons coriander (cilantro) finely chopped
- ½ teaspoon chilli flakes
- 1½ oz/¼ cup (40 g) pine nuts
- warm flatbread and tabouleh to serve
How to Make It
- In a small bowl, whisk the tahini with the lemon juice and salt. Whisk in 60 ml (2 fl oz/¼ cup) cold water to make a smooth sauce. This sauce, known as tarator, can be kept in an airtight container in the fridge for up to 1 week.
- Preheat the oven to 180°C (350°F). Spoon the tarator into a ceramic baking dish. Season the fish with a little sea salt and ground white pepper.
- Heat the oil in a frying pan or wok over high heat. When the oil is shimmering, lower the fish into the oil, in batches if need be, and cook for just 1 minute on each side, or until golden. Place the fish on top of the tarator sauce.
- Pour off all but 1–2 tablespoons of oil from the pan. Return the pan to the heat. Add the garlic and coriander and stir-fry for just a few seconds to soften the garlic. Remove from the heat and stir the chilli flakes and pine nuts through. Pour the mixture over the fish.
- Transfer to the oven and bake for 10–15 minutes, or until the pine nuts are golden and the fish is just cooked through. Serve with flatbread and tabouleh.