Dinner+Dash: Baked fish with tahini
Food editor Hilary Biller can be seen currently on Expresso cooking up her Dinner+Dash recipes on Friday mornings
1 large onion, thinly sliced + 15ml (1 tbsp) olive oil, plus extra for rubbing + 2 cloves garlic + pinch of salt + 125ml ( cup) sesame paste (tahini) + juice of 1 large lemon + 1 whole sustainable fish of your choice + 7.5ml (1½ tsp) dried thyme + salt and pepper + pomegranate arils + lemon wedges, to serve
Fry the onion in the olive oil till golden brown and crispy. Set aside. For the sauce, crush the garlic with the salt and mix with the tahini and lemon juice, adding enough water to form a mayonnaise consistency. Spray a baking tray with cooking spray and place the fish on it. Cut slits into the fish and rub with olive oil. Sprinkle over thyme and season generously, rubbing into the slits. Bake at 180°C for 30 minutes, remove from the oven, pour over sauce and return to the oven for 15 minutes. Serve garnished with fried onion, pomegranate arils and lemon wedges. Serves 2-4.