Ingredients
- Serves 4-6
- 600g salmon fillets, diced, two-inch cubes
- 200g firm white fish, diced (cod, hake, blossom, monkfish)
- 2 onions
- Olive oil
- 2 tbsp tahini (30g)
- Juice of 3 lemons
- 4 cloves garlic, crushed
- 2 big bunches parsley and coriander, chopped
- 1 tsp nigella seeds
- 2 tsp cumin seeds
- 2 green peppers, diced and seeds removed
- 1 punnet cherry tomatoes, halved
- Serves 4-6
- 600g salmon fillets, diced, two-inch cubes
- 200g firm white fish, diced (cod, hake, blossom, monkfish)
- 2 onions
- Olive oil
- 2 tbsp tahini (30g)
- Juice of 3 lemons
- 4 cloves garlic, crushed
- 2 big bunches parsley and coriander, chopped
- 1 tsp nigella seeds
- 2 tsp cumin seeds
- 2 green peppers, diced and seeds removed
- 1 punnet cherry tomatoes, halved
- Serves 4-6
- 600g salmon fillets, diced, two-inch cubes
- 200g firm white fish, diced (cod, hake, blossom, monkfish)
- 2 onions
- Olive oil
- 2 tbsp tahini (30g)
- Juice of 3 lemons
- 4 cloves garlic, crushed
- 2 big bunches parsley and coriander, chopped
- 1 tsp nigella seeds
- 2 tsp cumin seeds
- 2 green peppers, diced and seeds removed
- 1 punnet cherry tomatoes, halved
In a large saucepan, sweat the onion and garlic in the olive oil over a medium heat until soft. Add the tahini, nigella seeds, cumin seeds and green peppers and cook for a further five minutes, until the peppers are just starting to soften. Add the lemon juice, diced fish and the tomatoes and cook for 10 minutes over a gentle heat until the fish is opaque. Don’t overdo it though; remember that the fish will continue cooking once it’s off the heat. Gently spoon the chopped herbs through the fish before serving.
Food cooked and styled by Domini Kemp and Gillian Fallon
