Mitzismezze · Recipes

Roasted Seabass with Tahini Sauce


500g of seabass spines trimmed, scaled, cleaned and gutted

2 tbsps. of olive oil

25g of pine nots, toasted

2 tbsps of fresh chopped parsley

5 garlic cloves, peeled

Pinch of salt

1 hot green chilli, seeded (optional) and finely chopped

Juice of 1 lemon

6 tbsps. of tahini

½ tsp. of chili flakes

¼ tsp. of black pepper

Preheat the oven to 190c. Put the fish into a roasting pan. Gently heat the oil in a small saucepan or microwave until warm and brush over the fish. Roast for 15 minutes, then turn the fish over and roast for another 10 minutes. Meanwhile, make the sauce. Crush the garlic cloves with the salt in a mortar with a pestle. Add the chopped chilli, lemon juice, add the tahini and mix well. Transfer to a bowl and stir in 120mls of water, then add the chilli flakes and black pepper. Remove the roasting pan from the oven and pour the sauce over the fish. Return to the oven and cook for another 5 – 10 minutes. Remove from the oven, sprinkle with toasted pine nuts and chopped parsley and serve immediately.

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