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.
Fish with tahini sauce, pomegranate and fennel
Australian Gourmet Traveller Fast recipe for fish with tahini sauce, pomegranate and fennel
- Serves 4
Print
Ingredients
- 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
Method
Main
- 1Heat 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).
- 2Meanwhile, 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.
- 3For fennel and pomegranate salad, combine ingredients in a bowl, season to taste and toss to combine.
- 4Remove ocean trout from pan and transfer to serving plates, spoon sauce over fish and serve with fennel salad.