This is a meal that once you have done it you will keep using it. It’s got a nice Mediterranean feel to it as well as an interesting twist with the tahini sauce. A recipe like this can be used as inspiration. Don’t get put off with what ingredients you don’t have, fish and tahini is the magic combination here, the rest of the ingredients just keep lifting it up.
4 fillets of white fish, trimmed and boned skin on (eg sea-bream, snapper, sea bass, salmon or cod)
2 oven roasted red peppers
2 lemons for garnish
Olive or sunflower oil for griddling
Tahini sauce ingredients
5 cloves (half a bulb) of garlic
Juice of a whole lemon
1tbsp (15ml) tamari
For the roast red peppers see Side Dishes.
Cut the aubergines into discs and the courgette into 1cm thick slices. Put a cast iron griddle pan onto a high flame, lightly oil the courgette and aubergine and sear either side so the lines of the pan are prominent on the vegetables. Aubergines take longer than courgettes. When cooked, squeeze lemon juice over and season. Place onto a baking tray lined with greaseproof paper, ready for re-heating in the oven.
To make the tahini sauce the first thing you need to do is roast the half bulb of garlic in a hot oven for 8-10 minutes. You can use raw garlic but when garlic is roasted the taste is subtler and works better with fish.Put the tahini, lemon juice, garlic and tamari into a bowl. Take a small whisk and bring the ingredients together. The mix will become very thick at this point, you will need to slowly add the water until you get the right consistency. We are looking for a single cream type pouring consistency. For this dish, the sauce needs to be fairly thick as it will sit on the plate with the fish and the vegetables (if you were using this as a salad dressing, the sauce would be of a thinner consistency).
Buy the fish filleted and pin-boned, if possible. If you do find any protruding bones then remove with pliers or tweezers. To stop the fillet curling in the pan, pinch it on either side and score small incisions just below the skin, being careful not to cut too deep.
To cook the fish you will need a good non-stick frying pan. Brush the pan and the skin of the fish with oil (sunflower oil works well as it has a higher heating point). Lay the fish skin side down into the hot pan giving the pan a good shake until the fish starts to cook, this prevents the skin sticking and peeling off. Don´t turn the fish until the skin is really crispy approximately 8 minutes cooking time. When the skin is crispy turn the fillets over and turn off the heat.
Whilst the fish is cooking lay out the four plates, distribute and arrange the courgette, red pepper and aubergine in the middle and pour the tahini sauce around them. Then sit your fish on top of the vegetables and serve with a wedge of lemon.