Beautiful, soft white fish, gently cooked and served with a nutty yoghurt and tahini dressing, toasted almonds and tender roasted zucchini. Fresh, light, tasty and surprisingly easy. Works well with any white fish cut into portions or cooked as a whole fillet.
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Serves 4
Preparation time: 30 minutes
Cooking time: 25 minutes
Ingredients
600g snapper (or harpuka) fillet, skin on, pin boned
3 tablespoons extra-virgin olive oil
1 teaspoon fennel seed, crushed
1⁄2 teaspoon freshly ground black pepper
2 teaspoons sumac
1 teaspoon flaked salt
2 zucchini, sliced into 1 cm thick rounds
½ cup blanched almonds, toasted
1 lemon, cut in half
Tahini yoghurt
1 cup plain thick yoghurt
2 tablespoons tahini
½ clove garlic, finely chopped
½ lemon, juice and zest
2 teaspoons extra virgin olive oil
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Preparation
- Preheat oven to 120°C.
- Line a baking tray with baking paper.
- Place snapper on prepared tray, brush with 1 tablespoon of extra virgin olive oil and scatter over fennel seeds, salt, pepper and 1 teaspoon on the sumac.
- Place a second piece of baking paper over the top and bake for 18–20 minutes or until firm to touch and just cooked through. The snapper should have an internal temperature of between 46–48°C on a digital thermometer.
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- Meanwhile, heat a large frying pan over a high heat.
- Cook half the zucchini and one lemon half (cut side down) for 4 minutes or until golden and lightly charred.
- Transfer to a baking tray and repeat with the remaining zucchini and lemon.
- Place into the oven for 5 minutes to warm through.
- Serve the snapper scattered with the zucchini and almonds, scorched lemon and tahini yoghurt sauce.
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This healthy recipe has been created by Baker Institute ambassador, Gary Mehigan.
We hope you enjoy it.
