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Pan-fried Blue Eye with Tahini sauce
Heat four tablespoons of olive oil in a non-stick fry pan and sear the blue eye on both sides to medium.
When just cooked, add the parsley leaves and remove the pan from the heat.
As the fish is cooking, crush the garlic in a mortar and pestle with a pinch of sea salt.
Add the lemon juice, tahini and a little pepper, to taste.
To serve, place the fish on a plate with the fried parsley leaves. Place a spoon of the tahini sauce on the top, drizzle with a little extra virgin olive oil and serve with Fatoush.
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