Poached Snapper with Tahini Sauce, Parsley, Crushed Walnuts & Pomegranate Seeds
INGREDIENTS
SNAPPER
8 snapper fillets
Sprinkle of salt
TOPPING
1/2 bunch of finely chopped parsley
1/4 Spanish onion or 1/2 small finely diced
1/4 cup walnuts
2 tsp extra virgin olive oil
juice 1/2 small lemon or ½ large lemon
Seeds of 1/2 a pomegranate
TAHINI SAUCE
1/2 cup yoghurt (can use Greek, sheep’s or goats)
2 tbsp tahini
Juice of 1 lemon
1 garlic clove
Pinch of white pepper
INSTRUCTIONS
SNAPPER
01: Pre-heat the oven to 180°C
02: Line a baking tray with baking paper
03: Place the fish in the tray skin side down
04: Add warm water to the pan until the fish is almost covered
05: Cover with another sheet of baking paper and then seal the entire tray with foil & poach in the oven for 20 minutes
06: Remove and leave covered for another 10 minutes to cook through
07: Open the seal and leave to cool completely
08: Flip over onto a serving platter skin side up and peel off the skin
09: Sprinkle some salt over the fish
TAHINI SAUCE
01: Combine all the ingredients together
02: Once the fish has completely cooled, smother over the top of each fillet
TOPPING
01: Dry roast the walnuts in a a pan on medium heat and then crush them
02: Combine with the parsley & Spanish onion in a bowl
03: Dress with the olive oil & lemon juice
04: Layer on top of the tahini sauce
05: Sprinkle over the pomegranate seeds
06: Serve at room temperature