Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop | Peter and Una Seafoods

Ingredients

• 1 x 1-1.5kg side fillet of Blue Eye Trevalla, skin left on
• 2 tbsp coconut oil
• sea salt and freshly ground black pepper
• seeds of 1 pomegranate, to serve
• 350g Greek yoghurt
• 50gr tahini paste
• 100ml lemon juice
• 2 tsp ground cumin
• 2 garlic cloves, crushed
• 1 very large handfuls coriander leaves, finely chopped
• 1 large handfuls flat-leaf parsley leaves, finely chopped
• 1 large handful mint leaves, finely chopped
• 150ml olive oil