This baked fish is easy enough for a mid-week dinner, but also a show-stopper when entertaining at home. You could expand this recipe and cook a whole side of fish for a crowd with ease, just adjust cooking times as necessary.
We have used Barramundi here, but any larger, firm fleshed fish will work equally well.
1 piece of boneless firm-fleshed fish, such as Barramundi (used here), Atlantic Salmon, Spanish Mackerel, Blue-Eye Cod or Snapper
Allow approximately 180-200g per person
Salt, Pepper, and Olive Oil
For the Tahini Yoghurt
2 Cups of natural greek yoghurt
1/2 Cup Tahini, or to taste
1 clove garlic, crushed
Juice of half a lemon
Pepper and Salt
To Finish
1 Cup flaked almonds, toasted
1 Cup mixed herbs, roughly chopped
Extra Virgin Olive Oil
For the Tahini Yoghurt
2 Cups of Greek or Natural Yoghurt
1/4 Cup Tahini
1 clove of garlic
Salt and Pepper