4 slices Grouper fish
4 to 6 garlic cloves
25 centilitres LA GAZELLE tahina
4 tablespoons coriander, finely chopped
10 centilitres olive oil
10 centilitres lemon juice

For the sauce : 12,5 centilitres water, 1 teaspoon paprika, 1 tablespoon toasted pine nuts, salt
Garnish : a few wedges of lemon, a few sprigs of coriander.
1. Sprinkle a little salt over the fish slices.
Cover and refrigerate for 2 hours.
Put the garlic in a mortar, add the coriander and a pinch of salt and pound.
2. Heat the oil in a pan. Sponge the fish slices and fry them over a high flame, 3 minutes on each side. Put them in an ovenproof dish and pour 1 to 2 tablespoons of lemon juice over them.
3. Keep 2 tablespoons of the frying oil in the pan and discard the rest. Add the garlic mixture, fry gently until crusty and golden. Remove the pan from the fire.
4. Gradually mix the water into LA GAZELLE tahina (the mixture will become more runny). Pour the lemon juice into it. Add the garlic mixture and season to taste with paprika.
5. Pour this sauce over the fish, covering it completely and bake in a preheated oven (at 180°C) for about 35 minutes until the fish is thoroughly done and the sauce is bubbling.
6. Sprinkle the pine nuts over the fish and serve garnished with coriander leaves and lemon wedges.

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