Fish

Fried fish with tahini sauce and spinach

Name: Fried fish with tahini sauce and spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1kg (3 bunches) English spinach, stalks trimmed; 1 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 2 tablespoons plain flour; 1 teaspoon dried mint; 8 small (40g each) skinless red mullet or whiting fillets; 2 eggs, beaten; 2 tablespoons vegetable oil; 5g (1 teaspoon) unsalted butter; Mild paprika, to dust; Lemon wedges, to serve; 1 tablespoon tahini (sesame paste); 1/3 cup (4 tablespoons) low-fat yoghurt; 1/2 teaspoon ground cumin

Rate now

10m

15m

Fried fish with tahini sauce and spinach

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

When mixed with yoghurt, tahini makes a brilliant instant sauce. Drizzle it over just about anything - fish, chicken, eggs, vegetables and salads.

1kg (3 bunches) English spinach, stalks trimmed
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons plain flour
1 teaspoon dried mint
8 small (40g each) skinless red mullet or whiting fillets
2 eggs, beaten
2 tablespoons vegetable oil
5g (1 teaspoon) unsalted butter
Mild paprika, to dust
Lemon wedges, to serve

Tahini sauce

1 tablespoon tahini (sesame paste)
1/3 cup (4 tablespoons) low-fat yoghurt
1/2 teaspoon ground cumin

Method

1.

For the tahini sauce, mix the tahini with 2 tablespoons water, then whisk in yoghurt and cumin until smooth.
2.

Set aside until ready to serve.
3.

Wash the spinach, leaving some water on the leaves, and transfer to a large saucepan over medium-high heat.
4.

Cover and cook, tossing occasionally, for 1-2 minutes until wilted. Drain well. Toss spinach in olive oil and lemon juice, and season with salt and pepper. Cover and keep warm while you cook the fish.
5.

Season flour with dried mint, salt and pepper. Coat fish in flour mixture, then in egg. Heat the vegetable oil and butter in a frypan over medium-high heat. Fry the fish, in batches, for 1-2 minutes each side until golden and cooked through.
6.

Arrange spinach on plates, top with fish, drizzle with tahini sauce and dust with paprika. Serve with lemon wedges.