Name: Fish with tahini sauce, pomegranate and fennel
Yield: 4

This dish is inspired by a Claudia Roden recipe. We add a tahini sauce to the fish at the end of cooking just to coat it. It’s light and delicious.

Ingredients

1 tbsp olive oil

4 ocean trout fillets (about 150gm each), pin-boned

50 gm unhulled tahini

Juice of 1 lemon

Fennel and pomegranate salad

2 fennel bulbs, shaved on a mandolin

1 cup torn mint

½ Spanish onion, thinly sliced into rings

Seeds from ½ pomegranate

Juice of ½ lemon

2 tbsp extra-virgin olive oil

Method

Main

1.Heat a large non-stick frying pan over medium-high heat until hot, add olive oil and ocean trout skin-side down and fry until skin is crisp (2-4 minutes). Turn and continue frying until ocean trout is cooked to your liking (3-4 minutes for medium-rare).

2.Meanwhile, combine tahini, lemon juice and 100ml boiling water in a bowl, season to taste and whisk until smooth, then, when the fish is nearly cooked, add to pan, bring to a simmer, then remove pan from heat, cover with a lid and keep warm.

3.For fennel and pomegranate salad, combine ingredients in a bowl, season to taste and toss to combine.

4.Remove ocean trout from pan and transfer to serving plates, spoon sauce over fish and serve with fennel salad.

Recipe / styling by Lisa Featherby

Styling by Emma Knowles