Name: Spiced tahini baked fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 40 grams currants; 80 ml (⅓ cup) red wine vinegar; 70 grams (1/4 cup) hulled tahini; 1 lemon, juiced; 140 grams (½ cup) natural Greek yoghurt; ½ tsp cayenne pepper; ½ cup coriander leaves, finely chopped; 2½ tbsp extra-virgin olive oil, plus extra for drizzling; ¼ tsp ground allspice; 4 skinless pink snapper fillets (200gm each), pin-boned; 2 tbsps pine nuts, toasted; Mixed micro herbs, to serve; Dill sprigs, to serve; Lemon wedges, to serve; Pita bread, to serve; Herbed couscous:; 150 grams couscous; 60 grams mixed soft herbs (such as parsley, mint or dill) finely chopped; 80 ml extra-virgin olive oil

This simple, spiced tahini baked fish recipe is a quick and easy dinner that can be made in under 30 minutes. Served on a bed of soft, herbed couscous, this spiced snapper recipe is both easy and flavourful.

Ingredients

40 grams currants

80 ml (⅓ cup) red wine vinegar

70 grams (1/4 cup) hulled tahini

1 lemon, juiced

140 grams (½ cup) natural Greek yoghurt

½ tsp cayenne pepper

½ cup coriander leaves, finely chopped

2½ tbsp extra-virgin olive oil, plus extra for drizzling

¼ tsp ground allspice

4 skinless pink snapper fillets (200gm each), pin-boned

2 tbsps pine nuts, toasted

Mixed micro herbs, to serve

Dill sprigs, to serve

Lemon wedges, to serve

Pita bread, to serve

Herbed couscous:

150 grams couscous

60 grams mixed soft herbs (such as parsley, mint or dill) finely chopped

80 ml extra-virgin olive oil

Method

Preheat oven to 200°C. Place couscous, 1/2 tsp salt flakes and 160ml boiling water in a heatproof bowl, cover and stand for 5 minutes. Soak currants in vinegar for 5 minutes.

For tahini sauce, whisk tahini, half lemon juice, yoghurt, cayenne pepper and 2 tbsp water in a bowl until combined; season to taste.

Combine coriander, oil, allspice and remaining lemon juice in a bowl; season to taste.

Season fish all over. Place fillets in a large greased ovenproof ceramic dish and spread coriander mixture evenly over fillets. Bake until just cooked through (10 minutes).

Meanwhile, fluff couscous with a fork, then stir in remaining ingredients.

Divide couscous and fish among plates. Scatter with soaked currant, pine nuts, micro herbs and dill. Serve with lemon wedges, tahini sauce and pita bread on the side.

Recipe by Tamika O'Neill

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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