Name: Baked fish cutlets with tahini
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 2 large brown onions (400g), sliced finely; 4 firm white fish cutlets (1kg); 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup (125ml) tahini; 2 tablespoon lemon juice; lemon wedges, to serve; 2 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

1/4 cup (60ml) olive oil

2 large brown onions (400g), sliced finely

4 firm white fish cutlets (1kg)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup (125ml) tahini

2 tablespoon lemon juice

lemon wedges, to serve

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Preheat oven to 200°C. Heat oil in large frying pan; cook onion, covered, stirring occasionally, about 15 minutes or until very soft and browned lightly.

2.Place fish cutlets in single layer, in oiled shallow ovenproof dish; sprinkle with salt and pepper. Combine tahini with lemon juice in small bowl; beat with fork until smooth. Drizzle tahini mixture over fish; top with onion mixture. Bake, uncovered, about 20 minutes or until fish is just cooked.

3.Serve fish with lemon wedges, sprinkle with parsley.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy