There are very few things, in my book, which aren’t improved by a drizzle of creamy tahini sauce.
Here it makes perfect sense, balancing out the chilli and bringing a welcome creaminess. I tend to make double the tomato sauce and keep the excess in the fridge for a week, or the freezer for a month, so you can either make this dish twice or spoon it alongside some grilled chicken or veg. The tahini sauce can be made 3 days ahead and kept in the fridge.
Serves 4
Ingredients:
- 800g halibut (or other firm white fish), either 4 steaks, on the bone, or 4 fillets, skinless and boneless
- 60ml olive oil
- 1-2 red chillies, chopped widthways into 2cm long chunks, most of the seeds removed
- 3 garlic cloves, thinly sliced
- 1 tsp caraway seeds, plus ¼ tsp to serve
- 1 dried ancho chilli, trimmed, seeds discarded, torn into 5cm pieces (or 1 tsp sweet smoked paprika)
- 1 kg plum tomatoes, chopped into 1cm dice
- 2 tbsp tomato paste
- ½ tsp caster sugar
- 5g coriander leaves, roughly chopped, to serve
- Salt
For the tahini sauce:
- 50g tahini
- 1 tbsp lemon juice
Method:
- Lightly season the fish with just ⅓ teaspoon of salt. Set aside.
- Put the oil into a large sauté pan, for which you have a lid, and place on a medium high heat. Once hot, add the fresh chillies and fry for 2 minutes, stirring frequently. Add the garlic, caraway seeds and ancho chilli and continue to fry for 1 minute, until the garlic is starting to turn golden-brown. Add the tomatoes, tomato paste, sugar and ½ teaspoon of salt, then, once boiling, reduce the heat to medium and leave to simmer for 15 minutes, stirring from time to time, until the sauce is thick. Add the fish, cover the pan and continue to cook for 10 minutes.
- To make the tahini sauce, mix the tahini and lemon juice with 60ml of water and ⅛ teaspoon of salt.
- When ready to serve, gently lift the fish out of the pan and set aside somewhere warm. If the fish has released a lot of liquid during the cooking and the sauce is runny, increase the heat and let it bubble away quickly until thick. Taste and add salt if needed.
- Transfer the fish to a serving dish. Spoon over the sauce, sprinkle over the coriander and serve.
130 brilliantly simple, brand-new recipes from the bestselling author of Plenty, Plenty More, Jerusalem and Ottolenghi: The Cookbook.
This is the dish Patrick Dempsey’s character tells Renée Zellweger’s Bridget Jones that he would have brought her on their imaginary second date in Bridget Jones’s Baby.
A rich, flavoursome chicken dish from Ottolenghi SIMPLE.
Ottolenghi delivers a delicious, fresh salad that’s easy to prepare from Ottolenghi SIMPLE.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
Whip up this decadent dessert for a comforting meal during the holiday season.
If you want to spot a ‘Verena recipe’, the inclusion of butter and pastry are often clues, as is the use of mustard.
A mouth-watering traybake with a winning combination of flavours.
As anyone who’s ever been to an Australian barbecue will know, chocolate ripple cake is a ubiquitous, no-bake dessert.
These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim.
This dish is inspired by South East Asian flavours and is all about building depth starting with the base, which uses prawn shells to make a rich and spicy broth.
If the flavours of autumn could be rolled into one, this meringue roulade would be the result: warming cinnamon, burnt honey, sweet apples and tangy orange come together to make a dessert fit for the festive season.
