Ingrédients
- Fish fillet, grouper fish1 kilogram
Citron1 piece- Medium-sized onion4 pieces
- Toasted pine nuts4 tablespoons
Jus de citron4 tablespoons
Huile d'olive4 tablespoons
Huile Végétale4 tablespoons
Sel1 teaspoon
Tahini1 cup
Ail Écrasé2 cloves- Jus de citron8 tablespoons
- Sel1 teaspoon
Mesures
- 1
Cut a large piece of aluminum foil large enough to cover the fish, brush it with 2 tablespoons of olive oil, and then place the fish fillet on it.
5 minutesMatériel requis:🍳Aluminum foil
Four - 2
Distribute the lemon slices over the fillet, then pour the lemon juice and the remaining olive oil over it and season with salt.
5 minutes - 3
Wrap the fillet pieces tightly in aluminum foil, then place them in a baking tray.
5 minutesMatériel requis:
Plateau - 4
Grill the fillet pieces in a preheated oven for 10 minutes. Then turn them over and grill for another 10 minutes to cook the other side.
10 minutes - 5
Remove the tray from the oven and let it cool aside.
5 minutes - 6
To prepare the tahini sauce, dissolve the tahini with ¾ cup of water to prevent clumping when adding the other ingredients. Add the garlic, lemon juice, and salt, and mix the ingredients well to obtain a smooth and homogeneous sauce.
5 minutesMatériel requis:
Bol de mélange - 7
In a pot, heat the vegetable oil and add the onion, frying until it wilts, then remove from heat.
5 minutesMatériel requis:
Marmite - 8
Cut the fillet into large pieces and place them in a serving dish, pour the tahini sauce over the fish pieces, then top with the fried onions and garnish the tagine with toasted pine nuts.
5 minutes
Faits nutritionnels
Citronpour 100gJus de citronpour 100gHuile d'olivepour 100gHuile Végétalepour 100gSelpour 100gTahinipour 100gAil Écrasépour 100gJus de citronpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.