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Ingredients
- 1 cup tahini
- 1 cup lemon juice
- 1 tbsp salt
- 1/2 tsp chilli flakes
- 2 tsp dried coriander
- 2 tbsp fresh coriander, chopped
- 1/2 cup whole walnuts
- 4 barramundi fillets (about 180g each) or 1 whole snapper
- ¼ cup chopped walnuts
- ¼ cup flat-leaf parsley, chopped
- lemon wedges
Method
Combine tahini, lemon juice, salt, chilli flakes, dried and fresh coriander, and whole walnuts in a food processor, adding enough water to make a paste. Place fish in a shallow bowl and coat with tahini mixture. Rest in the fridge, covered, for at least 4 hours.
Preheat oven to 200C. Place fillets in a lightly greased baking dish and bake for 30-35 minutes or until just cooked. (For whole snapper, wrap fish in foil and bake at 200C for 55-60 minutes or until cooked when flaked with a fork.) Sprinkle with chopped walnuts and parsley. Serve with lemon wedges on the side.
