Baked haddock in tahini sauce with golden onions

Name: Baked haddock in tahini sauce with golden onions
Total time: 30 min
Ingredients: 4 haddock fillets, (approx. 175g each); 2 tsp cumin seeds; 1 tsp coriander seeds; 1 tsp chilli powder; 1 pinch of white pepper; 1 pinch of salt; 2 tsp oil, neutral in flavour like groundnut; 1 large onion, peeled and sliced; oil, neutral in flavour like groundnut; 1/4 red cabbage, very finely sliced; 1/4 white cabbage, very finely sliced; 1 tbsp of red wine vinegar; 1 pinch of sea salt; 1 tbsp of olive oil; 8 tbsp of tahini; 8 tbsp of water, cold; 6 tbsp of lemon juice, (fresh); 2 garlic cloves, crushed; pitta bread; parsley; rice

by Helen Graves

Item 1 of 1

Main
easy
4
30 minutes

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Helen Graves serves up a delicately-spiced baked haddock recipe, swaddled in a rich, comforting warm tahini sauce and topped with golden shallow-fried onions.

First published in 2017

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Ingredients

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Imperial

Marinated haddock

4 haddock fillets, (approx. 175g each)
2 tsp cumin seeds
1 tsp coriander seeds
1 tsp chilli powder
1 pinch of white pepper
1 pinch of salt
2 tsp oil, neutral in flavour like groundnut

Crispy golden onions

1 large onion, peeled and sliced
oil, neutral in flavour like groundnut

Cabbage salad

1/4 red cabbage, very finely sliced
1/4 white cabbage, very finely sliced
1 tbsp of red wine vinegar
1 pinch of sea salt
1 tbsp of olive oil

Warm tahini sauce

8 tbsp of tahini
8 tbsp of water, cold
6 tbsp of lemon juice, (fresh)
2 garlic cloves, crushed

To serve

pitta bread
parsley
rice

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Method

To begin, marinate the haddock. Gently toast the cumin and coriander seeds until fragrant, then crush to a powder in a pestle and mortar or spice grinder. Mix with the chilli powder, pepper, oil and a pinch of salt

Place the haddock in an ovenproof dish then rub with the marinade. Cover and set aside in the fridge for 30 minutes

Preheat the oven to 180°C/gas mark 4

To make the crispy onions, heat some groundnut or other neutral oil to a depth of 1cm in a heavy-based skillet or frying pan and add the onions (probably in 2 batches) and fry until golden for around 5 minutes. Drain on kitchen paper and set aside

Next prepare the cabbage salad. Add the sliced cabbage, salt and vinegar to a bowl and scrunch it up with your fingers, mixing really well and crunching it to soften. Add the oil, mix to coat evenly and set aside while you cook the fish

Cover the haddock loosely with foil and bake for 15–20 minutes or until cooked through

To make the tahini sauce, whisk all the ingredients together in a pan, off the heat, with a large pinch of salt. It will curdle and look weird but just keep whisking until it all comes together. Taste and add more lemon juice and salt if necessary

When the fish is ready, warm the tahini sauce through over a low heat. Divide the haddock between plates, pour over the tahini sauce and top with crispy onions. This is fantastic with rice or flatbreads

First published in 2017

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Helen Graves

Helen Graves is Head of Content at Great British Chefs. She's also the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.

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