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Level 1, 377 New South Head Road
Double Bay, NSW, 2028
Australia

+61434109922

Stephanie Malouf | Accredited Practicing 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

INGREDIENTS

SNAPPER

  • 8 snapper fillets
  • Sprinkle of salt

TOPPING

  • 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

TAHINI SAUCE

  • 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

INSTRUCTIONS

SNAPPER

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

TAHINI SAUCE

01:  Combine all the ingredients together

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

TOPPING

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