The more I read in the last cookbook of Ottolenghi, the more I’m in love.
A beautiful piece of burbot requires an appropriate recipe. For 2p, chop 400 grams of burbot in 4 pieces.
Chop and fry 2 garlic cloves, 2 spring onions and 1 chili in a drizzle of olive oil. Add 2 cans of tomatoes, 2 teaspoons of fennel seeds, ¼ teaspoon of spicy paprika powder, a pinch of smoked paprika powder and ½ teaspoon of sugar. Allow to simmer for approx 15-20 mins. Taste, add pepper and salt.
Put the fish in the sauce. Finish in the preheated oven (less delicate than on the fire) at 180° for 15-20 mins.
In the meanwhile, mix 1 table spoon of tahini with 2 table spoons of lemon juice. Add water until you get a perfect sauce. Add some salt.
Some fregola, some chopped fresh coriander….what an awesome meal!