Blue Eye Fillet – With Tahini Greek Yogurt, Pomegranate & Herb Chop
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
2 tbsp sumac
150ml olive oil
Preheat the oven to 170C.
Rub the fillet all over with the coconut oil and season with salt and pepper. Wrap the fillet in baking paper, leaving the seam on top and twisting the ends to seal. Tie kitchen string around the paper in three places. Place the wrapped fillet on a baking tray and bake for 20 to 25 minutes, or until firm to touch
Meanwhile, make the tahini dressing by placing all the ingredients in a food processor with 80 millilitres of water. Process to form a thick sauce.
To make the herb chop, combine all the ingredients in a bowl and season with salt and pepper.
Remove the fillet from the paper and transfer to a serving platter. Spread some tahini dressing on top, then cover with the herb chop. Sprinkle on the pomegranate seeds, Serve with the remaining tahini dressing on the side