Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

Shop 3/686-690 New South Head Road Rose Bay (Down the alley between Westpac Bank & Feisty Little Mouse)
Sydney, NSW


Stephanie Malouf | Accredited Nutritionist

Poached Snapper with Tahini Sauce, Parsley, Crushed Walnuts & Pomegranate Seeds

Conscious Recipes

Poached Snapper with Tahini Sauce, Parsley, Crushed Walnuts & Pomegranate Seeds

Stephanie Malouf Nutrition



  • 8 snapper fillets

  • Sprinkle of salt


  • 1/2 bunch of finely chopped parsley

  • 1/4 Spanish onion or 1/2 small finely diced

  • 1/4 cup walnuts

  • 2 tsp extra virgin olive oil

  • juice 1/2 small lemon or ½ large lemon

  • Seeds of 1/2 a pomegranate


  • 1/2 cup yoghurt (can use Greek, sheep’s or goats)

  • 2 tbsp tahini

  • Juice of 1 lemon

  • 1 garlic clove

  • Pinch of white pepper



01: Pre-heat the oven to 180°C

02: Line a baking tray with baking paper

03: Place the fish in the tray skin side down

04: Add warm water to the pan until the fish is almost covered

05: Cover with another sheet of baking paper and then seal the entire tray with foil & poach in the oven for 20 minutes

06: Remove and leave covered for another 10 minutes to cook through

07: Open the seal and leave to cool completely

08: Flip over onto a serving platter skin side up and peel off the skin

09: Sprinkle some salt over the fish


01:  Combine all the ingredients together

02: Once the fish has completely cooled, smother over the top of each fillet


01: Dry roast the walnuts in a a pan on medium heat and then crush them

02: Combine with the parsley & Spanish onion in a bowl

03: Dress with the olive oil & lemon juice

04: Layer on top of the tahini sauce

05: Sprinkle over the pomegranate seeds

06: Serve at room temperature