This slightly smoky, fragrant dish receives its unusual name from the shallow pan traditionally used to prepare it.
- SERVES 4
80ml olive oil
- 2 onions, thinly sliced
- 1 garlic head, peel and chopped
- 1 tbsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground ginger
- Half tbsp ground black pepper
- Half tsp white pepper
- Half tsp dried tarragon
- 250ml tahini
- Juice of 1 grapefruit
- Juice of 1 lemon
- 1-2 clementines
- 240ml white wine
- 1 pinch of sea salt
- 750g smoked cod, haddock or halibut fillets
- 2 tbsp toasted almonds
- 2 tbsp toasted pine nuts
- Finely chopped coriander
- Lemon wedges
- Preheat the oven to 180C/gas mark 4. Grease an ovenproof dish with 2 tablespoons of the oil.
- Place a frying pan over medium-high heat, add the remaining oil and cook the onions for 4–5 minutes, until lightly browned. Add the garlic, spices and dried tarragon, reduce the heat to medium-low, cover and cook for a further 2–3 minutes.
- Meanwhile, whisk together the tahini, grapefruit and lemon juices with about 250 ml water. You want the mixture to be a thick and pourable consistency, but not runny.
- Once the onions have sweated down, add the clementines, increase the heat to high and let them brown along the edges for about a minute. Pour over the wine, and allow to simmer and evaporate for about 1–2 minutes. Season with salt and pepper.
- Whisk in the tahini mixture and cook for a further 2–3 minutes until the mixture has thickened and looks like it will nicely enrobe the fish. Set aside.
- Arrange the cod fillets in the greased dish and season with salt and pepper, then roast for 10–12 minutes or until cooked through and opaque.
- Pour the warm tahini sauce over the fish and grill (broil) on high for another 2–3 minutes.
- Sprinkle with the toasted almonds, pine nuts and fresh tarragon or coriander. Serve immediately with lemon wedges on the side.
The Jewelled Table by Bethany Kehdy, published by Hardie Grant Books