Middle Eastern Tahini and Lemon Baked Fish recipe
|Prep time||30 minutes|
|Cook time||18 minutes|
|Total time||48 minutes|
|Meal type||Lunch, Main Dish|
|Misc||Gourmet, Pre-preparable, Serve Hot|
|Description||A classic recipe from the Middle East, which, I have lightened up for a low fat and low calorie meal. The nutty flavoured sesame seed sauce (tahini paste) is mixed with fat free yoghurt, lemon juice, lemon zest and parsley for a flavoursome creamy sauce that adds moisture to grilled fish fillets. All that is needed is a fresh tomato salad with olives, or maybe some couscous or bread.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 4 fish fillets (weighing about 125g each - such as hake, coley, cod, haddock or halibut)
- salt and pepper
- 2 teaspoons olive oil
- 3 tablespoons tahini paste
- 1 juice lemon
- 1 zest lemon
- 3 tablespoons 0% fat greek style yoghurt (or low-fat yoghurt)
- 2 cloves garlic (peeled and crushed)
- 4 tablespoons fresh parsley (chopped)
- medium lemon (to garnish)
- fresh parsley (to garnish)
Sprinkle the fillets of fish with salt, on both sides and set to one side for half an hour.
Heat the oven to 230C/450F/Gas Mark 8. Heat up the grill and then brush the fish fillets with the olive oil and grill for 7 to 8 minutes on both sides until they are nearly cooked through.
Whilst the fish is under the grill. whisk together the tahini paste, lemon juice, lemon zest, yoghurt and garlic with 3 tablespoons of water until you have a smooth sauce. Then add the parsley and mix well.
Place the grilled fish fillets in an oven-proof dish and pour the tahini and lemon sauce over the fish fillets; place the fish in the preheated oven and bake for 10 minutes or until the sauce starts to bubble and goes golden brown.
Serve straight away with lemon slices and sprigs of parsley as a garnish, and a tomato and olive salad, with fresh bread or couscous.
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