Whiting covered in tahini on a roasted lemon bed

Whiting covered in tahini on a roasted lemon bed

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

This is an exquisitely rich fish dish, which has a luscious mouthfeel. You could substitute the tahini sauce with macadamia or cashew butter for variation.

Ingredients

Quantity Ingredient
3 tablespoons hulled tahini
1/2 cup lemon juice
1 tablespoon shoyu
2 tablespoons water
1 teaspoon ginger juice, (see note)
4 boneless whiting fillets, or any other firm white fish fillets
extra virgin olive oil
2 lemons, sliced into rounds
sea salt
1 tablespoon coriander leaves, finely chopped
1 tablespoon mint leaves, finely chopped

Method

  1. To make the tahini sauce, combine the tahini, lemon juice, shoyu, ginger juice and 2 tablespoons water in a bowl and whisk to create a smooth sauce. If it’s too thick add a little extra water. Set aside until needed.
  2. Preheat the oven to 170°C. Grease a 2-litre baking dish with enough oil to coat. Arrange the lemon slices in the bottom of the dish and place the fish fillets in an even layer over the top. Sprinkle with a pinch of sea salt and drizzle lightly with oil. Bake for 7 minutes, then pour the tahini sauce over the fish and return to the oven for a further 7 minutes, or until the fish is cooked – the sauce will brown and begin to bubble.
  3. Remove from the oven and allow to cool for a few minutes as the tahini sauce sets. Spoon out and serve warm with the baked lemon slies and coriander and mint leaves. If you like, sprinkle with nut and seed condiment. This fish is also excellent served at room temperature or cold.

Note

  • Grate a 1 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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