Lemony Fish With Vegetables And Tahini Sauce
Lemony Fish With Vegetables And Tahini Sauce
A practical Lemony Fish With Vegetables And Tahini Sauce recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 250G/9Oz Couscous
- 2 Tsp Ground Cumin
- 1 Tsp Cumin Seeds
- 6 Spring Onions, Thinly Sliced
- 2 Preserved Lemons, Washed, Sliced, Inner Pulp Removed, Skinroughly Chopped
- 2 Tsp Chopped Fresh Coriander
- 18 Cherry Tomatoes, Quartered
- 1.2Kg/2Lb 9Oz Monkfish Fillet
- 6 Tbsp Extra Virgin Olive Oil
- 1 Tsp Saffron Threads
- 2 Small Fennel Bulbs, Cut In Half, Core Removed, Sliced Into 5Mm Slices
- Salt And Freshly Ground Black Pepper
- 1 Cucumber, Peeled, Seeded And Sliced
- 15 Radishes, Sliced Thinly
- 200G/7Oz Greek Yoghurt
- 1 Lemon, Juice Only
- 1/2 Tsp Sumac (Available From Some Supermarkets And Middle Eastern Shops)
- 2 Tbsp Extra Virgin Olive Oil
- Salt And Freshly Ground Black Pepper
Method
- Marinate cod fillet with tomato puree and 3/4 cup tomato puree and season. Marinate for 30 minutes.
- Peel fennel and cut into wedges, place on a baking tray and drizzle with olive oil. Season with salt and pepper. Roast for 15 to 20 minutes until golden brown.
- Remove and allow to cool. Meanwhile, place the grated cucumber, radishes, half the coriander, 2 teaspoons cumin seeds, salt and pepper in a bowl and mix well. Add the yoghurt, lemon juice, remaining coriander, pepper and 2 teaspoons cumin seeds and mix well.
- Meanwhile, place a large grill pan on medium heat and add the olive oil.
- Add the grilled fish fillet to the hot pan and cook for 3 4 minutes on each side.
- To serve, place the fish on plates and top with a little of the vegetable mixture and garnish with more coriander leaves and toasted cumin seeds.