A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Middle Eastern Baked Snapper

Nicholas Jamieson

NJ-Snapper

Ingredients
(serves 8 )
• 1 x 2 kg snapper (cleaned)
• salt
• pepper

Walnut Dressing
• 300 gm of walnuts
• 1 bunch of coriander (washed)
• 1 French shallot
• juice of 2 lemons
• ½ cup of EVO
• ½ tsp of ras el hanout
• 1 tsp of sumac
• 1 clove of garlic

Yoghurt Tahini Dressing
• 350 ml Greek yoghurt
• 100 ml Tahini
• juice of 1 lemon
• 1 clove of garlic (smashed into a paste)
• ½ tsp of ras el hanout
• Salt/pepper (to taste)

Method
Pre heat oven to 220. Cut four slashes along the body of the fish on both sides. Season with salt and pepper. Place fish in an oven proof dish and bake for approximately 15 minutes or until the proteins in the fishes juice runs out of the cuts. Meanwhile put walnuts onto an oven tray and bake for 5 minutes until hot, be careful not to burn. Take them out of the oven and put into a tea towel. Gently rub the walnuts in the towel. When you open up the towel, the skins of the walnuts should come off. Don’t worry if some don’t. Finely chop the shallots and garlic and put into a bowl with the lemon juice, olive oil, and the spices. Dry the coriander until it is dry and then chop roughly. Take the walnuts and crush in your hands into the bowl. Stir to combine.
Using a fork, combine all ingredients for yoghurt tahini dressing together and season to taste. Once the fish is cooked through, remove from oven and allow to cool before removing the skin from the side facing up. Place in a serving dish and smear the tahini dressing over the peeled fish. Next, drizzle the walnut and coriander dressing over the top of the tahini dressing. Let everyone at the table dig in with forks/knives/spoons and enjoy with the left over dressing, bread, or salad.

Nick-Jam-cooking

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