Fish in Spicy Tomato Sauce and Tahini
The Tahini “bumps” the spiciness up a few notches, reﬁnes its ﬂavor, and makes this dish all that much tastier.
4 tablespoons of olive oil
1 chopped large onion
3 shata peppers, coarsely chopped 1 can of whole canned tomatoes
(800g) or 1kg peeled plum tomatoes 1 tablespoon of tomato paste
Juice of ½ lemon
1 teaspoon of sugar
1 ½ cups of prepared Prince Tahini
To prepare the sauce: crush the tomatoes, warm the olive oil in a pot, and fry the onion for roughly one minute. Add the garlic and fry for an additional minute. Add the remaining ingredients and cook for roughly half an hour until the sauce thickens.
To prepare the ﬁsh: season the ﬁsh sections with salt and black pepper. Heat the olive oil in a broad
pan and fry the ﬁsh for roughly a minute on each side. Transfer onto absorbent paper.
Pour the tomato sauce into the frying pan and bring to a boil. Add the fried ﬁsh to the sauce, and continue cooking for about ﬁve minutes. Place each ﬁsh section onto a serving dish, and pour the sauce onto the ﬁsh, adding 2- 3 tablespoons of Tahini.