This slightly smoky, fragrant dish receives its unusual name from the shallow pan traditionally used to prepare it.
- SERVES 4
80ml olive oil - 2 onions, thinly sliced
- 1 garlic head, peel and chopped
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground ginger
- Half tbsp ground black pepper
- Half tsp white pepper
- Half tsp dried tarragon
- 250ml tahini
- Juice of 1 grapefruit
- Juice of 1 lemon
- 1-2 clementines
- 240ml white wine
- 1 pinch of sea salt
- 750g smoked cod, haddock or halibut fillets
TO SERVE
- 2 tbsp toasted almonds
- 2 tbsp toasted pine nuts
- Finely chopped coriander
- Lemon wedges
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- Preheat the oven to 180C/gas mark 4. Grease an ovenproof dish with 2 tablespoons of the oil.
- Place a frying pan over medium-high heat, add the remaining oil and cook the onions for 4–5 minutes, until lightly browned. Add the garlic, spices and dried tarragon, reduce the heat to medium-low, cover and cook for a further 2–3 minutes.
- Meanwhile, whisk together the tahini, grapefruit and lemon juices with about 250 ml water. You want the mixture to be a thick and pourable consistency, but not runny.
- Once the onions have sweated down, add the clementines, increase the heat to high and let them brown along the edges for about a minute. Pour over the wine, and allow to simmer and evaporate for about 1–2 minutes. Season with salt and pepper.
- Whisk in the tahini mixture and cook for a further 2–3 minutes until the mixture has thickened and looks like it will nicely enrobe the fish. Set aside.
- Arrange the cod fillets in the greased dish and season with salt and pepper, then roast for 10–12 minutes or until cooked through and opaque.
- Pour the warm tahini sauce over the fish and grill (broil) on high for another 2–3 minutes.
- Sprinkle with the toasted almonds, pine nuts and fresh tarragon or coriander. Serve immediately with lemon wedges on the side.
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The Jewelled Table by Bethany Kehdy, published by Hardie Grant Books