Ingredients

  • 6 fresh sections of fish, weighing around 200g each (corvina, grouper, red snapper)
  • 4 tablespoons of olive oil
  • Salt, pepper


Ingredients for sauce

  • ¼ cup 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
  • Salt
  • White pepper
  • 1 ½ cups of prepared Prince Tahini

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Preparation

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.