Total Steps
6
Ingredients
18
Tools Needed
5
Ingredients
- 1 sprig coriander or parsley(optional)
- 150 grams toasted pine nuts or pistachio(optional)
- olive oil for frying(optional)
- 1.5 kilograms brown onions
- sea salt and pepper(optional)
- 150 milliliters lemon juice
- 75 milliliters water
- 2 cloves garlic, minced
- 300 milliliters tahini (sesame seed paste)
- 2 tablespoons olive oil
- 6 spring onions
- sea salt and ground pepper to taste(optional)
- 1/4 cup dry white wine
- 1/2 cup parsley leaves
- 1/2 cup coriander leaves
- 2 lemons (1 cut into quarters, 1 cut into slices for garnish)
- 3 cloves garlic
- 1 whole baby snapper (about 2-3kg), cleaned and scaled
Instructions
Step 1
Check that all scales have been removed from the fish. Fill the cavity of the fish with some lemon pieces, 2 cloves garlic, 2 halved spring onions and some parsley and coriander sprigs.
Step 2
Lay a large piece of foil on the bench and brush with a little of the olive oil. Oil both sides of the fish and score 3 deep slits into both sides of the fish. Lay the fish on the oiled section of the foil, and scatter around the remaining lemon pieces, spring onions, sliced garlic cloves and herbs. Grind plenty of black pepper over the fish. Pour over the wine. Place another piece of foil over the fish and fold the edges together to form a sealed package.
Step 3
Place on an oiled baking tray and bake at 170°C for 30 minutes. Test the fish to see if it is cooked.
Step 4
If it looks opaque and the fish flakes, it is ready. If not, return to the oven for 5 minutes more.
Step 5
To make the tahini sauce, place the tahini in a food processor with the garlic and with the motor running, add the lemon juice and some water. Continue processing until the mixture is the consistency of thick cream. (You may not need to use all the water.) Season with salt and mix in 1 tablespoon fresh chopped parsley. Heat the olive oil and fry the onions until they are golden brown and slightly crisp. Drain well and season with a little salt.
Step 6
To serve, lay the cooked fish on a serving platter, removing the skin if desired. Spread the tahini over the top then scatter the onions and pine nuts over the fish. Garnish with sprigs of coriander and parsley and the lemon slices.