Fish fillets in tahini sauce
For the sauce
4 cloves garlic
1 teaspoon salt
1/2 cup tahini
1/4 cup fresh lemon juice
1/2 cup cold water
For the fish and marinade
1 1/2 pounds firm-fleshed skinless fish fillets,
3 tbsp olive oil
3 tbsp lemon juice
3 tbsp finely chopped lemon zest
1 1/2 tsp ground cumin
salt and pepper
Roasted pine nuts or almond sticks
In a mortar crush the 4 cloves of the garlic and the salt to form a paste, then transfer to a mini food processor along with the tahini and lemon juice. Pulse, gradually adding 1/2 cup of the water, to form a smooth, thick mixture.
For the fish and marinade: Rinse the fish carefully in a mixture of cold water and a little lemon juice. Pat dry with paper towels.
Combine the cumin, salt, pepper, lemon and lemon zest and the 3 tbsp of oil. Add to the fish and rub the mixture into the fish. Let sit at room temperature for 15 to 30 minutes.
Preheat the over and cook the fillets until crisp, golden and just cooked through.
Arrange the fish on a platter. Pour the tahini sauce on top. Garnish with pine nuts or almond sticks. Serve warm or cold.