FIllet of White Fish with tomato salad

By dyannucci

Mika , NY recipe

Ingredients

• Fish
• 4 white fish filets, 5 0Z
• 2 tbsp EVOO
• 1 tbsp coriander seeds roasted & roughly crushed
• 1 tbsp fennel seeds roasted
• 1 tbsp course sea salt
• 1 tbsp course ground pepper
• 1 tbsp raw sesame tahini paste plus EVOO to loosen
• Tomato salead
• 1.5 lbs ripe tomatoes diced
• 1 small red onion chopped
• 2 cloves gartlic chopped
• 1/2 cup cilantro leaves chopped
• 2 thyme sprigs remove leaves and chop
• 1 tspn chili pepper chopped
• 1 small bunch of arugala
• 1 tspn lemon zest
• 1/2 cup lemon juice
• 1/2 cup Evoo salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat boiler to 425

Brush all sides of fillet with EVOO

Place fillets skin side down on a non stick baking sheet

Mix together coriander and fennel salt and pepper

Sprinkle spice seasoning on flesh of fillets

Roast for 5 to 10 minutes under broiler

Remove from heat and set aside

wwhen ready to serve drizzle tahini in gentle drops over fillet

Tomato salad

Gently mix together tomatoes onion thyme garlic cilantro chili pepper

Keep arugula seaprate as a base for presentation

Mix together lemon zest, lemon juice and EVOO

season lemon dressing with salt and pepper to taste

Toss tomato salad with dressing and serve with Filets

Assemble: using arugula as base then fillets and top with tomato salad