Pan-fried fish with basbas tahini sauce


2 Fillets of white fish (cod, halibut, or hake)

2 Tbsp olive oil

2 Tbsp salted butter

Sea salt

Freshly ground black pepper

Basbas tahini sauce

2 Tbsp Basbas Chilli & Lemon or Coconut & Coriander

2 Tbsp tahini

2 Tbsp lemon juice

Sea salt to taste

2-3 Tbsp water as needed

  1. Whisk together the basbas tahini sauce ingredients and drizzle water in until the sauce thins out to a pourable consistency. Taste and adjust for basbas, salt and lemon juice. Add more of each if needed.
  2. Heat a large non-stick pan with oil over a medium-high heat.
  3. Season the fillets and place in the pan, skin-side down for 3-4 minutes.
  4. Add the butter to the pan and reduce heat to medium, then flip the fillets over and continue to cook for 1-2* minutes whilst basting with the butter.
  5. Serve the fish immediately with the basbas tahini sauce spooned over. Fattoush salad and aromatic basmati rice work well as accompaniments.

​*The time taken to pan-fry depends on the thickness of the fish, so adjust as necessary.