INGREDIENTS

INSTRUCTIONS

Check that all scales have been removed from the fish. Fill the
cavity of the fish with some lemon pieces, 2 cloves garlic, 2 halved
spring onions and some parsley and coriander sprigs.
Lay a large piece of foil on the bench and brush with a little of the
olive oil. Oil both sides of the fish and score 3 deep slits into
both sides of the fish. Lay the fish on the oiled section of the
foil, and scatter around the remaining lemon pieces, spring onions,
sliced garlic cloves and herbs. Grind plenty of black pepper over the
fish. Pour over the wine. Place another piece of foil over the fish
and fold the edges together to form a sealed package.
Place on an oiled baking tray and bake at 170c. for 30 minutes. Test
the fish to see if it is cooked.
If it looks opaque and the fish flakes, it is ready. If not, return
to the oven for 5 minutes more.
To make the tahini sauce, place the tahini in a food processor with
the garlic and with the motor running, add the lemon juice and the
some water. Continue processing until the mixture is the consistency
of thick cream. (you may not need to use all the water) Season with
salt and mix in 1 tablespoon fresh chopped parsley. Heat the olive
oil and fry the onions until they are golden brown and slightly
crisp. Drain well and season with a little salt.
To serve, lay the cooked fish on a serving platter, removing the skin
if desired. Spread the tahini over the top then scatter the onions
and pine nuts over the fish. Garnish with sprigs of coriander and
parsley and the lemon slices.
Converted by MC_Buster.
Per serving: 2203 Calories (kcal); 191g Total Fat; (73% calories from
fat); 56g Protein; 102g Carbohydrate; 0mg Cholesterol; 377mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 Vegetable; 1
1/2 Fruit; 35 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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