Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop
Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop15 Mins 30 Mins Serves 4INGREDIENTS1 x 1-1.5kg side fillet of Blue Eye Trevalla, skin left on 2 tbsp coconut oil sea salt and...
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Cooking tools:
- Food processor
- Pepper mill
- Butcher's twine
- Parchment paper
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 1 x 1-1.5kg side fillet of Blue Eye Trevalla, skin left on
- 2 tbsp coconut oil
- sea salt
- 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
- 2 tbsp sumac
- 150ml olive oil
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