Zutaten
- Fish fillet, grouper1 kilogram
Zitrone1 piece- Medium-sized onion4 pieces
- Toasted pine nuts4 tablespoons
Zitronensaft4 tablespoons
Olivenöl4 tablespoons
Pflanzenöl4 tablespoons
Salz1 teaspoon
Tahini1 cup
Zerkleinerten Knoblauch2 cloves- Zitronensaft8 tablespoons
- Salz1 teaspoon
Schritte
- 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 MinBenötigte Werkzeuge:🍳Aluminum foil - 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 Min - 3
Wrap the fillet pieces tightly in aluminum foil, then place them in a baking tray.
5 MinBenötigte Werkzeuge:🍳Baking tray - 4
Grill the fillet pieces in a preheated oven for 10 minutes. Then flip them and grill for another 10 minutes to cook the other side.
20 Min - 5
Remove the tray from the oven and set it aside to cool.
5 Min - 6
To prepare the tahini sauce, dissolve the tahini with ¾ cup of water to prevent clumping when the other ingredients are added. Add the garlic, lemon juice, and salt, and mix the ingredients well to obtain a smooth and homogeneous sauce.
5 MinBenötigte Werkzeuge:
Topf - 7
In a pot, heat the vegetable oil and add the onion, frying until it wilts, then remove from heat.
5 Min - 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 Min
Nährwertangaben
Zitronepro 100gZitronensaftpro 100gOlivenölpro 100gPflanzenölpro 100gSalzpro 100gTahinipro 100gZerkleinerten Knoblauchpro 100gZitronensaftpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.