and firm white fish that resembles sea bass in appearance but is similar in taste and texture to lobster, most likely because of their diet of crab, shrimp and sea urchins. Found in deep Atlantic waters from Nova Scotia to the Gulf of Mexico, tile fish are bottom feeders with strong teeth and colorful markings. They do not school, but rather congregate in pods and can grow to up to 50 pounds, although those that go to market are typically under 10 pounds. When buying tile fish, look for firm, tight, translucent flesh and a lovely beachy smell.
From: Ottolenghi, The Cookbook
4 Tile Fish filets
4 Tablespoons olive oil
1/2 recipe of Green Tahini Sauce (below)
2 Tablespoons of coarsely chopped flat-leaf parsley
Grated zest of one lemon
Course sea salt and freshly ground pepper
4 lemon wedges for serving
Preheat the oven to 400 degrees. Line a baking sheet with maxed paper. Season the fish with plenty of salt and pepper and lit it, skin down, on the pan. Drizzle with the olive oil and then bake for 7 minutes (M had to bake for a little longer). The fish should be firm and bounce back when poked.
2/3 cup of Tahini paste
2/3 cup of water
5 Tablespoons of lemon juice
2 cloves of garlic
1/2 teaspoon salt
1/2 cup of flat-leaf parsley, finely chopped
This meal was absolutely delicious. The natural nuttiness of the tahini is an excellent compliment to the fish and the lemon, parsley, and pomegranate seeds add alluring color and appealing texture. M. served with couscous and each of us promptly saturated the tiny grains with the tahini sauce. We had a lovely bottle of wine and the creamiest tapioca pudding for dessert. Life is good.