Baked Fish with Tahini & Orange
When you want something that will sparks your taste buds and looks amazing try this tasty Middle Eastern style baked fish with orange and tahini sauce.
Quantity: Serves 2
Prep Time:
25 minutes
Cook Time:
30 minutes
Quantity: Serves 2
Prep Time:
25 minutes
Cook Time:
30 minutes
Marinade:
- 2 Cod fish fillet, or use your choice of white fish
- a handful of fresh parsley and coriander, finely chopped
- 1/4 cup lemon juice
- 1/2 teaspoon salt
Pita bread:
- 1-2 pita bread, cut in small rhombus
- olive oil
Orange and tahini sauce:
- 2 oranges
- 1 cup water
- 1 cup sesame seeds
- 5 tablespoons olive oil
- 1/4 cup lemon juice
- 1 mashed garlic clove
- 1/2 teaspoon salt
- 1/2 white onion, finely sliced
- 1 teaspoon sumac
Garnish:
- 1/2 pomegranate
- 1/2 cup fresh coriander, finely chopped
- 1 lemon cut into 4 pieces
Step 1
Finley chop parsley, coriander and place in a large bowl. Add 2 crushed garlic cloves, 1/4 lemon juice and 1/2 teaspoon salt and mix well.
Step 2
Place the fish in a casserole, coat on all sides with the marinade and cover with a aluminum foil. Bake for 15-20 minutes, depending on how thick your fish file is.
Step 3
Cut 1 or 2 pita breads into long stripes and then in small rhombus. Place on a pan, sprinkle olive oil and broil until crispy.
Step 4
Use the blender to make 1 cup of orange juice. Add 2 cut oranges and water and blend until smooth.
Step 5
Add sesame seeds with olive oil to the blender and blend until smooth and creamy, gradually adding more oil if needed.
Step 6
In a large bowl mix together: tahini sauce, 1/4 cup lemon juice, the orange juice, 1 crushed garlic and 1/2 teaspoon of salt.
Step 7
Finely slice the onion and sauté in a pan on medium heat until it is translucent, then add the sumac and mix well. Add the sauce and simmer until its thickened. Taste and season with more salt or lemon juice is needed.
Step 8
On a large plate place the lemon pieces on the sides with some sauce in the middle of the plate. Add the cooked fish fillets on top of the sauce and more sauce on top of the fish. Add the crispy pita bread on the sides and garnish with pomegranate and freshly chopped coriander. Squeeze the lemon on top and serve right away while the fish is still warm.
