Spicy Fish Fillets Recipe

  • Ingredients





  • 500g tahini dip
  • 1 cup water
  • pinch sea salt
  • pinch finely cut parsley



  1. Pre-heat oven to 200°C.
  2. Wash the fish fillets, then coat them with the oil, pomegranate molasses, spices & sea salt. Place in a baking tray & bake for 20 minutes.
  3. Once the fish is cooked, remove from the oven and set aside to cool
  4. To make the sauce, place the tahini dip, sea salt & water into a saucepan & bring to the boil. Keep stirring the mixture until it thickens (about three minutes). Remove from the heat & mix in the parsley.
  5. To prepare the pine nuts for the garnish fry them In a heavy based frying pan until golden brown.
  6. Once the fish has cooled, tear the fillets into chunky pieces. Place half of the pieces into a tray & mix with 400g of the yallateef mixture. Layer the rest of the fish pieces on top.
  7. Slowly pour the sauce on top of the fish. Garnish with pine nuts, parsley & lemon