Baked Rainbow Trout with Tahini and Pomegranate Seeds
This revelatory fish dish would work well served with steamed or grilled veggies on the side.
Tue, Dec 03, 2013 at 03:44 PM
Photo: Kelly Rossiter
I think I have finally found a fish recipe that I'm happy to eat. It's taken me the better part of my life, but I loved this baked rainbow trout with green tahini. I got this recipe from the cookbook "Ottolenghi" by Yotam Ottolenghi and Sami Tamimi. Now, I should say that the recipe calls for sea bass and I couldn't get any, so I ended up with the rainbow trout. I found it curious that the recipe is actually called Panfried Sea Bass with Green Tahini, when it is clearly baked. I guess mistakes happen in the best of cookbooks.
I've made lots of tahini sauce and hummus in my time, but I've never used it on fish before. It was quite a revelation for me and I thought it was delicious. It would also be fantastic on grilled or steamed vegetables. I actually found this recipe because I had pomegranates and was looking for an interesting way to use them. While the seeds were lovely on top of the fish, the pomegranate season is pretty short so you might have trouble finding them. In that case you might want to use a bit of juice to drizzle over the fish rather than using the lemon wedges. It gives a nice slightly sweet tang to the dish.
Prep time: 10 minutes
Total time: 15 minutes
Yields: 4 servings
Baked Rainbow Trout with Green Tahini and Pomegranate Seeds
- 4 rainbow trout or sea bass fillets, pin bones removed
- 4 tbsp olive oil
- 1/2 recipe green tahini sauce (see below)
- 2 tbsp coarsely chopped flat-leaf parsley
- grated zest of 1 lemon
- Seeds from 1/2 a pomegranate
- Coarse sea salt and ground black pepper to taste
- 2/3 cup tahini paste
- 2/3 cup water
- 6 tbsp lemon juice
- 2 cloves garlic, crushed
- 1/2 tsp salt
- 1/2 cup flat-leaf parsley leaves, finely chopped if making by hand
- 4 lemon wedges, for serving
- Preheat the oven to 400F. Line a baking sheet with waxed paper. Season the fish with plenty of salt and pepper and lay it, skin side down, on the pan. Drizzle with the olive oil and then bake for 6 to 7 minutes. The fish should be firm and "bounce" back when you poke it with a finger.
- To make the tahini sauce: In a bowl, thoroughly whisk together the tahini, water, lemon juice, garlic and salt. The mixture should be creamy and smooth. If it is too thick, add more water. Stir in the chopped parsley and taste, adding more salt if necessary.
- If using a food processor or a blender, process together all the ingredients except the parsley until smooth. Add more water if needed. Add the parsley and turn the machine on again for a second or two. Taste for seasoning.
- Place the fish on serving plates and spoon the tahini sauce generously on top. Garnish with the chopped parsley, lemon zest and pomegranate seeds. Place a lemon wedge next to the fish and serve at once.
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