To increase the heat of this dish, add a chopped green chilli to the green tahini sauce before blending
|Prep time||15 minutes|
|Cook time||40 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the garlic-coriander butter, place the garlic cloves, 80g (or a handful) of coriander and half of chilli flakes in a food processor and pulse, scraping down the sides occasionally, until finely chopped. Add the butter and pulse until the mixture forms a paste. Season with ¼ tsp of fine sea salt.
Preheat oven to 200°C, gas mark 6.
Place the fish in a large deep-sided baking tray or ovenproof dish. Dot the garlic-coriander butter mixture all over the fish and season with ½ tsp of fine sea salt. Pour over 60ml (approx. 4 tbsp) of water, cover with a sheet of aluminium foil and bake for approx. 20-25 minutes until the fish is just cooked through.
Meanwhile, prepare the tahini sauce. Place the tahini, vinegar, olive oil, leek, coriander seeds, the rest of the fresh coriander, parsley and 125ml of water in a blender. Season and blitz until combined and the mixture has a sauce-like consistency. (If your sauce is too thick, add a little water until you reach your desired consistency.)
Remove the fish from the oven and remove the foil.
Pour half the tahini sauce over the top and bake, uncovered, for a further 10-15 minutes until the fish has absorbed the sauce.
Transfer the fish to a large platter and spoon over the tahini sauce. Toast the pine nuts. Scatter the microgreens and toasted pine nuts over and serve with the Lebanese breads on the side.