Lebanese Style Fish with Herb Salad and Tahini Sauce

• 2 fillets barramundi, skin on
• Salt & pepper
• 2 tbsp extra virgin olive oil
• 1 tbsp Za’atar
• 1 tbsp butter
• Tahini Sauce
• 1 cup tahini
• 1 lime, juiced
• 1 lemon, juiced
• 1 clove garlic, microplaned
• 2-3 tbsp water
• Pinch of Za’atar
• Herb Salad
• 1 bunch spring onion, thinly sliced
• 1 bunch dill, picked
• 1 bunch chives
• 1 bunch flat-leaf parsley
• 1 lemon, juiced
• 1 tsp extra virgin olive oil
• Salt & pepper
• ¼ cup crushed pistachios
• Pinch sumac
• Pinch Za’atar

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This recipe is created by Chef Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.

1. Season both sides of the fish with salt and pepper, drizzle with olive oil on both sides. 2. Add the fish to a hot pan with a drizzle of extra virgin olive oil, skin side down. Add 1 tbsp Za’atar to the flesh of the fish as it’s cooking. Cook for 3-4 minutes on each side or until cooked through. Once you turn the fish over add the butter to the pan. 3. Stir all of the ingredients for the tahini sauce until combined and smooth. 4. Combine all of the ingredients for the herb salad in a bowl, season with salt and pepper to taste. 5. Serve the fish with herb salad and a generous serving of tahini sauce.