Middle Eastern Baked Fish With Nut And Sesame Crust
- 2 x Garlic cloves minced
- 1/2 c. Minced almonds or possibly hazelnuts (filberts) toasted
- 6 Tbsp. Tahini
- 1/4 c. Fresh lemon juice
- 1/2 tsp Salt plus salt to taste
- 4 x Hard white fish fillets - (5 to 6 ounce ea) (such as snapper, cod, sea bass, flounder)
- 1 Tbsp. Extra virgin olive oil - (to 2 tbspns) Freshly-grnd black pepper to taste
- 2 Tbsp. Sesame seeds
- 2 Tbsp. Minced fresh flat-leaf (Italian) parsley
- Put the garlic and nuts in a blender or possibly in a food processor fitted with the metal blade and process to mince the nuts finely. Add in the tahini and lemon juice and puree. Add in just sufficient cool water to create a spreadable paste and process till smooth. Season with the 1/2 tsp. salt.
- Preheat an oven to 450 degrees. Bring the fish to room temperature.
- Use the extra virgin olive oil to oil a baking dish large sufficient to hold the fish fillets in a single layer. Place the fish in the dish and sprinkle with salt and pepper. Spread the tahini mix over the fish fillets. Bake for 10 to 15 min.
- Meanwhile, place the sesame seeds in a small, dry frying pan and toast over medium heat, shaking the pan occasionally, till fragrant, 3 to 4 min. Sprinkle the fish with the parsley and toasted sesame seeds and serve at once.
- This recipe yields 4 servings.
- Comments: While this sesame sauce is usually spread on cooked fish and served at room temperature, it is even better spread on the fish before baking, because it keeps it moist. The sauce may be made several hrs ahead of time but will thicken considerably; thin with water to restore its spreadability. Tahini, a thick sesame seed paste, can be found in Middle Eastern food shops and in well-stocked food markets. Serve this dish with roast potatoes or possibly cracked-wheat pilaf and spinach or possibly zucchini. Garnish with lemon wedges and olives, if desired.
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