kg sea bream fish
For the tatbileh (filling)
green chilis, chopped
garlic cloves, crushed
cup freshly squeezed lemon juice
slices of 2 lemons
tbsp lemon rind (zest)
tbsp olive oil
salt and pepper
Rub the fish with:
cup Noor Oil
tsp cayenne pepper
salt and pepper
For the tahini sauce
medium onion, chopped
tbsp Noor Oil
cloves garlic, crushed
tbsp coriander powder
cup tahini (sesame sauce)
cup lemon juice
cup finely walnuts, chopped
Salt and pepper
red chili flakes, crushed
garnish with fried almonds and pine nuts, red chili chopped, chopped coriander.
This is a magnificent way of preparing fish, the sweetness of onions and the bitterness of the tahini, the richness of the walnuts, making a perfect sauce that compliments the fish perfectly. Check it out and try prepare it.
Wash the fish (2 kg sea bream fish) in cold water with lemon, rinse well and pat dry. Mix the filling ingredients , fill into the fish, allow to marinade for 15 minutes in the fridge.
Rub the fish with rubbing ingredients above.
Wrap the fish with foil paper and bake in a preheated oven (180 C°) for 15 to 20 minutes.
Meanwhile, prepare the tahini sauce by mixing the tahini with lemon juice then drizzling in some water, it will thicken at the beginning then it will get looser and smoother.
Fry the chopped onions with 2 tablespoons of Noor Oil until it becomes soft on medium heat.
Add the garlic, and sauté for 2 minutes
Add the coriander powder, the walnuts, the lemon tahini sauce, salt and pepper, and red chili flakes to the sautéed onions and garlic and stir well.
Allow it boil on low heat for 10 minutes stirring well continuously, until it thickens and oil separates.
Remove the fish from oven, and let it set for 10 minutes to sweat the skin and not to stick to the foil paper and therefore can be removed smootly. Transfer the fish to your serving dish, pour the tahini sauce over the fish (leaving the head and the tail as shown)
Garnish the dish with fried almonds and pine nuts, red chili chopped, chopped coriander.
Serve hot with white rice or fried bread.
You can grill the fish on charcoal and serve it with the tahini sauce on a nice barbeque day.