Ottolenghi wins again
Chilli Fish with Tahini
Ingredients
3 decent sized fresh hake Good glug olive oil 2 red chillies 2 large garlic cloves 1 1/2 tsp caraway seeds 500 g plum tomatoes 250 g cherry tomatoes 1 tsp sugar Coriander leaves to dress
50 g tahini 2 tbsp lemon juice
Method
Fry the chillies in the oil for 2 mins, add the garlic crushed and caraway seeds. Dice the plum tomatoes, add to the pan with the cherry ones and sugar. Thicken for 15 mins before adding the fish. Cover and cook for another 10-15 mins.
To make the sauce mix the tahini, lemon juice and 60ml of water. It should be the consistency of pouring cream.
Place tomato and fish on a plate, pour over the sauce.
I served this with roasted 2 cm diced potatoes, olive basil pesto added half way through the cooking. Side plate of Italian bread with the best quality olive oil you can buy as a dip.
So simple, yet amazing. And to think that I hadn’t made this because it was the most boring in terms of ingredients in the chapter!!