Ingredienti
- Fish fillet, grouper fish1 kilogram
Limone1 piece- Medium-sized onion4 pieces
- Toasted pine nuts4 tablespoons
Succo di limone4 tablespoons
Olio d'oliva4 tablespoons
Olio vegetale4 tablespoons
Sale1 teaspoon
Tahini1 cup
Aglio Schiacciato2 cloves- Succo di limone8 tablespoons
- Sale1 teaspoon
Passi
- 1
Cut a large piece of aluminum foil large enough to cover the fish, brush it with 2 tablespoons of olive oil, then place the fish fillet on it.
5 minUtensili necessari:🍳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 sheet.
5 minUtensili necessari:
Teglia da forno - 4
Grill the fillet pieces in a preheated oven for 10 minutes. Then flip them and grill for another 10 minutes in the oven to cook the other side.
20 min - 5
Remove the baking sheet from the oven and let it cool aside.
5 min - 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 minUtensili necessari:
Ciotola per mescolare - 7
In a pot, heat the vegetable oil and add the onion, frying until it wilts, then remove from heat.
5 minUtensili necessari:
Padella - 8
Cut the fillet into large pieces, then place them in a serving dish, pour the tahini sauce over the fish pieces, then place the fried onions on top and garnish the tagine with toasted pine nuts.
5 min
Fatti nutrizionali
Limoneper 100gSucco di limoneper 100gOlio d'olivaper 100gOlio vegetaleper 100gSaleper 100gTahiniper 100gAglio Schiacciatoper 100gSucco di limoneper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.