Ottolenghi’s White Fish with Tahini Sauce

This time, a super delicious recipe by Ottolenghi!

I’m a big fan of Ottolenghi and cook his recipes very often. Tomato sauce is frequently used, and I simply replace it with Think Tomato. It saves me a lot of time and the result is always spot on!

This recipe is a perfect example of how much time you can save thanks to Think Tomato. So, so delicious!

🕑 20 minutes 🍴 Serves 4

Ingredients

• 800 g halibut (or another firm white fish)

• Olive oil

• 3 cloves garlic

• 2 jars of Think Tomato

• Fresh coriander (cilantro)

• Salt and pepper

• 50 g tahini

• 1 tbsp lemon juice

Instructions

1. Lightly season the fish with just ⅓ teaspoon of salt and set aside.

2. Pour olive oil into a large sauté pan with a lid and place over medium-high heat.

3. Once the oil is hot, add the garlic and stir continuously for 1 minute, until it starts to turn golden.

4. Add the Think Tomato sauce. Once it starts to boil, reduce the heat to medium.

5. Place the fish in the sauce, cover the pan with a lid, and gently simmer for 10 minutes.

6. To make the tahini sauce, mix the tahini with the lemon juice, 60 ml water, and ⅛ teaspoon salt until smooth.

7. Finish the dish with the tahini sauce and fresh coriander.

Enjoy!