Ingredjenti
- Fish fillet, grouper1 kilogram
Lemon1 piece- Medium-sized onion4 pieces
- Toasted pine nuts4 tablespoons
Ġuħ ta' lewż4 tablespoons
Żejt tal-oliva4 tablespoons
Żejt vegetali4 tablespoons
Salt1 teaspoon
Tahini1 cup
Aglio Mħallat2 cloves- Ġuħ ta' lewż8 tablespoons
- Salt1 teaspoon
Passi
- 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 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:🍳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 minGħodda meħtieġa:
Kazzola - 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
Fatti tan-Nutrizzjoni
Lemongħal kull 100gĠuħ ta' lewżgħal kull 100gŻejt tal-olivagħal kull 100gŻejt vegetaligħal kull 100gSaltgħal kull 100gTahinigħal kull 100gAglio Mħallatgħal kull 100gĠuħ ta' lewżgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.