As I started typing up this recipe, it struck me that there is not a Claudia Roden recipe I haven’t typed.
I am new to her cooking; the only question, is why?
This recipe is just lux.
If you served this to friends as part of a long lunch in the sun, there would be smiles all around. It’s just that good.
4 firm white fish fillets, such as bream or sea bass, skinless
3 tbsp plain flour
1 – 1 1/2 ground cumin
2 tbsp olive oil, for frying
1 tbsp chopped flat-leaf parsley
1 lemon, quartered, to serve
3 tbsp tahini
Juice of 1/2 – 1 lemon, to taste
1 small garlic clove, crushed
- For the tahini sauce, stir the tahini in the jar before putting 3 tbsp in a small serving bowl. Gradually add the lemon juice and 2 – 3 tbsp water, beating vigorously with a fork and adding just enough water to get the consistency of a runny cream. The paste with stiffen at first and then become light and smooth. Add a little salt and the garlic.
- Season the fish with salt. Put the flour, cumin and a pinch of salt on a plate and mix well. Turn the fish fillets into this to coat them all over, then shake vigorously to remove the excess flour.
- Heat a small amount of oil in a non-stick fry pan. Put the fillets in and cook over a medium-heat, turning them over once, for 3 – 10 minutes depending on their thickness, until crisp, lightly browned and just cooked through.
- Serve the fish with a sprinkling of parsley and the lemon quarters. Serve with the tahini sauce.