Oven-Roasted Sea Bass With Green Tahini & Pomegranate Recipe

Tahini works in total harmony with roasted or fresh vegetables, with grilled fish or with grilled meat. When making it into a sauce, adjust the amount of liquid depending on the consistency of the brand you use. The sauce should be thick but runny, almost like honey. Once chilled it will thicken, so you will need to whisk it again and possibly add more water.
Photo by Tempest R.
Adapted from online.wsj.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from online.wsj.com

Ingredients

  • For the Sea Bass:

  • 4

    sea bass fillets, pin bones removed

  • Coarse sea salt

  • Freshly ground black pepper

  • 4

    tablespoons olive oil

  • 2

    tablespoons coarsely chopped flat-leaf parsley

  • Zest of 1 lemon, plus 4 lemon wedges, for serving

  • 2/3

    cup pomegranate seeds (from about half a pomegranate)

  • For the Green Tahini Sauce:

  • 2/3

    cup tahini

  • 2/3

    cup water

  • 5

    tablespoons fresh lemon juice

  • 2

    cloves garlic, crushed

  • 1/2

    teaspoon salt

  • 1/2

    cup tightly-packed flat-leaf parsley

Directions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Generously season fish with salt and pepper, then lay it, skin-side down, on baking sheet. Drizzle fillets with oil, place in oven and bake until firm and skin bounces back when poked with a finger, 6-7 minutes. Meanwhile, make green tahini sauce: Process all ingredients, except parsley, in a food processor or blender until smooth. If too thick, add more water, 1 tablespoon at a time, and process until desired consistency is reached. Add parsley and process 2 seconds more. Taste and adjust seasoning if needed. Place 1 fillet and 1 lemon wedge on each plate and spoon ½ of tahini sauce generously over top of fillets. (Leftover sauce can be stored in a covered container in the refrigerator for up to 2 days.) Garnish with parsley, lemon zest and pomegranate seeds.

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