Name: Baked snapper with tahini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 2 cloves garlic; ½ cup (125ml) lemon juice; ¼ cup (70g) tahini; 1 teaspoon sweet paprika; ½ teaspoon chilli powder; 1 teaspoon fine salt, plus extra pinch; 2 tablespoons extra virgin olive oil; 1kg whole snapper, cleaned; 1 lemon, sliced thinly, plus extra wedges to serve; 1 shallot, sliced thinly; pinch caster sugar; 1 cup coriander and mint, leaves and stems; 1/3 cup (50g) pine nuts, toasted

Baked snapper with tahini

This Lebanese baked snapper, also known as Samkeh Harra, combines baked fish with a spicy tahini mixture for a special meal for two.

Whole baked fish with tahini, pickled shallot and fresh herbs

Serves 2

Prep

15M

Cook

20M

Total

35M

Instead of coriander and mint, you could use parsley, dill or mint. Swap pine nuts with almonds, walnuts, or pistachios.

Reduce food waste at home by using the reserved fish bones from this recipe in our homemade fish stock.

Ingredients

2 cloves garlic

½ cup (125ml) lemon juice

¼ cup (70g) tahini

1 teaspoon sweet paprika

½ teaspoon chilli powder

1 teaspoon fine salt, plus extra pinch

2 tablespoons extra virgin olive oil

1kg whole snapper, cleaned

1 lemon, sliced thinly, plus extra wedges to serve

1 shallot, sliced thinly

pinch caster sugar

1 cup coriander and mint, leaves and stems

1/3 cup (50g) pine nuts, toasted

Method

Preheat oven to 200°C (180°C fan-forced).

Blend or process garlic, half the lemon juice, the tahini, paprika, chilli powder, salt and oil until smooth; season to taste.

Place fish on a baking paper-lined oven tray and rub with tahini mixture. Arrange lemon slices around and inside fish.

Bake fish for 20 minutes or until flesh flakes easily away from the bone. Reserve 200g cooked fish plus the head and bones for a second meal if desired.

Meanwhile, combine shallot, extra pinch of salt, the sugar and remaining lemon juice in a small bowl. Set aside to pickle. Drain before serving.

Top fish with pickled shallot, herbs and pine nuts. Serve with extra lemon wedges.

Recipe from Too Good to Waste, RRP $29.99

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