Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Fish with a spicy tahini-chilli sauce — Lebanon.
Equipment: Baking tray; small bowl
Measures and names
Ingredients
- 4 white fish fillets
- 3 tbsp tahini
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 1 red chilli, chopped
- Handful of coriander (cilantro)
- 2 tbsp olive oil
- Salad, to serve
Method
- Heat the oven to 200°C (fan 180°C). Rub the fish with the oil and a little salt, and roast for 12–14 minutes, until it flakes.
- Whisk the tahini with the lemon juice and garlic, adding water a spoonful at a time until it's the texture of pouring cream.
- Stir in the chopped chilli and most of the coriander.
- Spoon the sauce generously over the hot fish.
- Scatter with the remaining coriander (and toasted pine nuts if you have them) and serve with a crisp salad.
Swaps and tips
Loosen the tahini sauce with water until it’s the texture of pouring cream. Toasted pine nuts on top are a lovely touch.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 2 g | 2 g | 14 g | 219 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
