Fish with Tarator Sauce – Recipe and Cooking Instructions

Fish with Tarator Sauce – Recipe and Cooking Instructions

Fish with tarator sauce is a highly valued dish around the world. Doctors recommend including fish in your diet at least once a week, as it provides numerous health benefits, especially for the skin and the heart.

Ingredients for Fish with Tarator Sauce:

 

• 2 kilograms of sea fish

• 1/2 cup of tahini

• 1 and 1/2 cups of lemon juice

• 1/4 cup of oil

• 1/4 cup of carrots, finely chopped

• 1/4 cup of chopped mushrooms

• A small handful of chopped fresh parsley

• 2 onions

• 1 tablespoon of salt

• 1 tablespoon of black pepper

• 1 tablespoon of white pepper

• 1/2 cup of flour

• 6 cloves of garlic, minced

• 2 tablespoons of ground coriander

• 1 cup of toasted walnuts and almonds

How to Prepare the Fish:

First, wash the fish thoroughly, keeping the head and tail intact. Season the fish inside and out with a mixture of salt, red pepper, coriander, and lemon juice, making sure to coat it well.

Chop the onions, carrots, and mushrooms into small pieces.

Make shallow cuts on the outside of the fish to allow the seasoning to penetrate better.

Rub the fish with minced garlic and red pepper, and place slices of lemon inside the cavity.

Brush the entire fish with oil. Stuff the inside with a mixture of mushrooms, walnuts, almonds, hazelnuts, and chopped onions.

Wrap the fish tightly in aluminum foil. Place it in a lightly oiled baking dish and bake it in the oven for about 30 minutes until fully cooked.

Once cooked, remove the fish from the oven. Carefully take off the foil, remove the head and tail (keeping them aside for presentation), and discard the vegetables stuffed inside the fish.

How to Prepare the Tarator Sauce:

In a deep bowl, mix the tahini with salt, lemon juice, and minced garlic. Whisk the ingredients well until the sauce reaches a thick, yogurt-like consistency.

Pour the tarator sauce evenly over the fish. Reattach the head and tail for presentation, then return the fish to the oven for an additional 10 minutes.

To serve, place the fish elegantly on a large serving platter. Scatter the toasted walnuts, almonds, and hazelnuts over the fish and the sauce. Sprinkle chopped parsley over the dish and neatly arrange lemon slices around the edges.

Serve the fish with tarator sauce hot and enjoy!