Spring is here and Melbourne has turned on the weather to welcome in the new season. The sun is out, the breeze is warm and when the days get warmer I naturally want to eat lighter food but still full of flavour. This recipe is exactly that. It’s so incredibly delicious and I love eating it because we scoop up bits of the fish, sauce and coriander with the crispy pita bread for one super yummy, fresh and crunchy bite. If you don’t have a steamer you can also bake the fish in an oven on 180°C for the same amount of time. I usually serve this with a fattoush salad since I’m frying the pita bread anyway, and I need that for the salad too. I’m definitely making this tomorrow because it’s going to get even warmer! YAY!!
What you’ll need:
125g unsalted butter
40g slivered almonds
3 cloves garlic, finely chopped
½ tsp Aleppo pepper or dried chilli flakes
2 tbs tahini
2 tbs lemon juice
4 sprigs fresh coriander, finely chopped, plus extra to serve
4 x white fish fillets, such as orange roughy or ling
fried pita bread, to serve
What to do:
Heat butter in a small saucepan over medium heat until foamy. Add almonds and cook for 1 minute, or until golden. Remove nuts with a slotted spoon and transfer to a plate. Add garlic and Aleppo pepper to butter and cook for 30 seconds until fragrant. Whisk in tahini, lemon juice and coriander until combined. Remove from heat and season with salt and pepper.
Place the fish fillets onto a baking tray and season with salt. Spoon over butter tahini sauce to cover each fillet generously. Transfer fish tray to a steam oven or basket. Steam for 8-10 minutes at 100°C until the fish is just cooked through and flaking apart.
To serve, top with nuts, extra coriander and serve with pita bread on the side for scooping up the fish and sauce.