Method

• 1.
  To make the garlic and coriander butter, place the garlic cloves, half of the coriander and half of the chilli flakes in a food processor and pulse, scraping down the sides occasionally, until finely chopped. Add butter and pulse until mixture forms a paste. Season liberally.
• 2.
  Preheat oven to 200°C. Place fish in a large deep-sided baking tray. Rub the butter mixture all over the fish and season. Pour over 1/4 cup (60ml) water, cover with foil and bake for 20-25 minutes until fish is just cooked through.
• 3.
  Meanwhile, for the tahini sauce, place the tahini, vinegar, citric acid and 1/2 cup (125ml) water in a blender. Season and blend until combined and you have a nice sauce consistency. (If your sauce is too thick, add a little water until you reach your desired consistency.) Place oil in a large heavy-based saucepan over medium-high heat. Add the onion, chopped garlic, remaining chilli and coriander seeds and cook, stirring frequently, for 6-7 minutes until golden. Stir in the tahini mixture and cook, stirring occasionally, for a further 4-5 minutes until combined and heated through. Set aside and keep warm.
• 4.
  Remove fish from the oven and remove foil. Pour tahini sauce over the top and bake, uncovered, for a further 10-12 minutes until the fish has absorbed sauce.
• 5.
  Transfer fish to a large platter, spoon over tahini sauce, and scatter with extra coriander and toasted pine nuts. Serve with fried Lebanese bread on the side.