Baked Snapper With Tahini & Pomegranates
SERVES 2 | 25 Minutes Total Time
Ingredients
- 2 snapper fillets
- Olive oil spray
- Salt & pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/2 lemon, zested
- 1 pomegranate, seeds only
- TAHINI SAUCE
- 1 tbs tahini
- 1 tbs water
- 2 tsp lemon juice
- 1 garlic clove, crushed
- 1⁄4 cup fresh parsley, chopped
Method
- Pre-heat oven to 200C and line a baking tray with baking paper.
- Place fish on tray, skin-side down, spray with oil, then season with salt and pepper and bake for 6-7 minutes.
- To make the sauce, blend tahini, water, lemon juice, garlic and salt until smooth.
- Add parsley and blitz to chop, adding more water if too thick.
- Season with salt and pepper.
- Serve fish with tahini sauce, sprinkle with parsley, lemon zest and top with pomegranate seeds.
