Fillet Of Whitefish with Fresh Tomato Salad

Fillet of Whitefish With Fresh Tomato Salad

I found this recipe in the airline magazine on a flight recently.   It sounded different and I was curious about the seasoning applied to the fish before baking.  It turned out to be delicious.  My only drawback was I used Hake from Costco that had been frozen which leaves the fish a little chewy.  I hope to find fresh fish soon and try the recipe again as it is delicious.

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Ingredients:

Whitefish Fillets

4 Whitefish fillets, 5 ounces each

2 tablespoons olive oil

1 tablespoon coriander seeds, toasted and roughly crushed

1 tablespoon fennel seeds, roasted

1 tablespoon coarse sea salt

1 tablespoon coarsely ground black pepper

1 tablespoon raw sesame tahini paste plus olive oil to loosen

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Directions:

Preheat Broiler to 424F.  Brush all sides of fillets with olive oil.  Place the fillets, skin side down on a non-stick baking tray.  Mix together coriander, fennel, salt and pepper.  Sprinkle seasoning on flesh of fillets.  Roast 5 to 10 minutes under broiler.  Remove from heat and set aside.  When ready to serve, drizzle tahini in gentle drops over fillets.

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Fresh Tomato Salad

1 1/2 lbs. ripe tomatoes, medium dice

1 small red onion, medium dice

2 cloves garlic, chopped

1/2 cup cilantro leaves chopped

4 mint sprigs, chopped

2 thyme sprigs, remove leaves from stem and chop

1 teaspoon chile pepper, chopped

1 small bunch arugula

1 teaspoon lemon zest

1/2 cup lemon juice

1/2 cup olive oil

Salt and pepper

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Directions:

Gently mix together tomatoes, onion, garlic, cilantro, mint, thyme, chile pepper and arugula.  Mix together lemon zest, lemon juice, and olive oil.  Season lemon dressing with salt salt and pepper, to taste.  Toss tomato salad with dressing and serve with Whitefish fillets.