Lebanese Style Fish with Herb Salad & Tahini Sauce | GCBC13 Ep20

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to prepare and frozen fish is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

cumin

🥗Healthier: coriander

💰Cheaper: mixed spices

Coriander can provide a similar flavor profile.

Season the barramundi with salt and pepper on both sides.

Drizzle extra virgin olive oil over the barramundi and smear it all over the skin.

Heat a non-stick fry pan until it's hot and add a bit of extra virgin olive oil to the center.

Place the barramundi skin side down in the pan and cook for 5-6 minutes until the skin is crispy.

While the fish is cooking, prepare the tahini sauce by adding tahini, minced garlic, lemon juice, and lime juice to a bowl.

Whisk the tahini mixture and add water gradually until you achieve a flowing sauce consistency.

Sprinkle zata into the tahini sauce and on the fish while cooking.

Flip the barramundi and add butter to the pan to finish cooking.

Prepare the herb salad with chives, spring onions, dill, and parsley, seasoning with salt, pepper, olive oil, sumac, and zata.

Plate the barramundi and top with the herb salad and tahini sauce, garnishing with pistachio nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens