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Fish with tahini sauce, pomegranate and fennel

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2016

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