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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The name of this classic Israeli dish simply means fish and tahini sauce. In this lush and beautiful version, the fish is first wrapped in vine leaves, then spread with tahini and baked. A final sprinkling of pomegranate seeds adds a fresh, invigorating flavour.

Ingredients

  • 4 small fish, such as trout, sea bream, red mullet or snapper, each weighing about 300 g/11

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Put the fish in a shallow, ovenproof dish, large enough to fit all the fish without touching each other. In a bowl, combine the garlic, lemon juice and oil; spoon over the fish. Turn the fish to coat.
  2. Rinse the vi