50min 4 ppl
Grilled Sea Bass with Tahini and Sumac
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 34g
Carbs 6g
Fats 25g
About this dish
Whole sea bass scored and charred on a hot griddle, then drizzled with a lemony tahini sauce and finished with tart sumac and pomegranate seeds.
Allergy Info
Sesame, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed2
- Lemon juice30 ml
- Flat-leaf parsleychopped, to garnish10 g
- Pomegranate seedsto garnish30 g
Fish & Seafood
- Whole sea bassapprox. 500 g each, gutted and scaled, scored three times on each side2 whole
Dried Goods
- Water60 ml
Spices & Seasonings
- Sumac1 tbsp
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oil40 ml
- Tahini80 g
Utensils
- Chopping board
- Sharp knife
- Griddle pan
- Mixing bowl
- Meat thermometer
- Pastry brush
Method
1
Score the sea bass three times on each side down to the bone.
Approx. 5 minutes
2
Rub the fish all over with the olive oil, garlic, lemon juice, salt, pepper and half the sumac.
Approx. 5 minutes
3
Whisk the tahini, a little of the lemon juice, garlic and water with a pinch of salt in a bowl until smooth to make the sauce.
Approx. 5 minutes
4
Preheat a griddle pan over high heat until smoking hot.
Approx. 2 minutes
5
Grill the fish for 6 minutes on each side until charred and the flesh flakes easily, or reads at least 63°C on a meat thermometer.
Approx. 12 minutes
6
Rest the grilled fish for 3 minutes.
Approx. 3 minutes
7
Drizzle the tahini sauce over the rested fish and scatter with the remaining sumac, parsley and pomegranate seeds.
Approx. 4 minutes
