Lebanese fish recipe

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  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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