Baked fish with tahini sauce recipe

Tasty tahini sauce adds a flavourful boost to this succulent baked fish.

0:25 Prep | 0:15 Cook | 4 Servings  | Advanced

INGREDIENTS

4 ocean perch fillets
lemon wedges, to serve

TAHINI SAUCE
1 small garlic clove, crushed
1 1/2 tablespoons tahini (see note)
1 1/2 tablespoons thick plain yoghurt
1 lemon, juiced
1 1/2 tablespoons water

TOPPING
5 garlic cloves, finely chopped
1 small red chilli, deseeded, finely chopped
1/2 cup walnuts, finely chopped
1/3 cup pine nuts, finely chopped
1/2 cup coriander, chopped
2 green onions, finely chopped
1 teaspoon ground cumin
1 lemon, juiced
1 1/2 tablespoons olive oil

METHOD

Step 1 Preheat oven to 200°C. Grease and line a large baking dish.

Step 2 Make sauce: Combine garlic, tahini, yoghurt, 1 1/2 tablespoons of lemon juice, and water. Mix well. Cover and set aside.

Step 3 Make topping: Combine garlic, chilli, nuts, coriander, onions, cumin, 2 tablespoons of lemon juice, oil, and salt and pepper. Mix well.

Step 4 Place fish fillets in a single layer into baking dish. Spoon topping evenly over fish, pressing on with your fingertips. Bake for 15 minutes, or until fish is cooked through.

Step 5 Serve fish with tahini sauce, lemon wedges and chickpea and herb salad.