Fish with tahini sauce, pomegranate and fennel

AT A GLANCE

  • Serves 4 people

This dish is inspired by a Claudia Roden recipe. We add a tahini sauce to the fish at the end of cooking just to coat it. It's light and delicious.

  • 1 tbsp olive oil
  • 4 ocean trout fillets (about 150gm each), pin-boned
  • 50 gm unhulled tahini
  • Juice of 1 lemon
  •  
  • Fennel and pomegranate salad
  • 2 fennel bulbs, shaved on a mandolin
  • 1 cup torn mint
  • ½ Spanish onion, thinly sliced into rings
  • Seeds from ½ pomegranate
  • Juice of ½ lemon
  • 2 tbsp extra-virgin olive oil
01   Heat a large non-stick frying pan over medium-high heat until hot, add olive oil and ocean trout skin-side down and fry until skin is crisp (2-4 minutes). Turn and continue frying until ocean trout is cooked to your liking (3-4 minutes for medium-rare).
02   Meanwhile, combine tahini, lemon juice and 100ml boiling water in a bowl, season to taste and whisk until smooth, then, when the fish is nearly cooked, add to pan, bring to a simmer, then remove pan from heat, cover with a lid and keep warm.
03   For fennel and pomegranate salad, combine ingredients in a bowl, season to taste and toss to combine.
04   Remove ocean trout from pan and transfer to serving plates, spoon sauce over fish and serve with fennel salad.

Topics:

MODERN AUSTRALIAN, MINT, FAST, POMEGRANATE, OCEAN TROUT, FENNEL, MAIN, TAHINI, AUTUMN, LEMON

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

FEATURED IN

Mar 2016

Mar 2016

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