| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Serves | 6 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 956 |
| Fat | 39.1g |
| Saturates | 6.4g |
| Protein | 83.9g |
| Carbs | 69.3g |
| Sugars | 5.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
To make the herby tahini sauce, peel 2 garlic cloves then place in a pestle and mortar along with the salt. Grind to a paste. Juice the lemon. Finely chop the parsley. In a small bowl, combine the garlic paste and tahini. Slowly stir in the lemon juice. Add in the yoghurt, parsley and stir in the water.
Finely dice the onions. Crush the remaining garlic. Finely chop the red chilli. Crush the coriander seeds. Heat the oil in a medium-sized pot. Add in the onion, garlic, chilli and coriander seeds. Sauté for approx. 5 minutes or until the onion is slightly caramelised. Stir in the herby tahini sauce and cook for a further 5 minutes, or until heated through. Remove from the heat and keep warm.
Place the fish on a large tray. Coat with the olive oil and season generously with salt. Bake for 30 minutes until tender and slightly golden. Pour the herby tahini sauce over the fish and continue baking for approx. 15-20 minutes until cooked through.
Meanwhile, heat 1 tablespoon of oil in a pan large enough to accommodate a flatbread. Once the oil is hot, place a flatbread in the pan and allow to become golden and crispy before flipping over and browning on the other side. Repeat with the remaining oil and flatbread.
Scatter chopped coriander, pine nuts and pomegranate over the fish and serve with crispy flatbread on the side.
