Pan-fried fish with leek, preserved lemon and tahini.

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Cook time: 15 mins | Prep time: 15 mins | Serves: 2

Ingredients.

• 1 tablespoon (20ml) caper brine, from caper jar

• 1 tablespoon tahini paste 

• 4 tablespoons (80ml) extra virgin olive oil. Extra drizzle to serve

• salt and cracked pepper to taste 

• 2 x 180g ling fillets, deboned, skin off, seasoned. Or any firm white fish

• 30g unsalted butter

• 1 (1½ cups sliced) leek, white and light green part only, slice thin

• 1 (1 tablespoon diced) small preserved lemon, deseeded, dice fine

• 1 teaspoon baby capers, drained

• 1 lemon, wedges to serve

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Method.

1. In a small bowl, combine the caper brine, tahini, 2 tablespoons olive oil, cracked pepper and salt to taste. Whisk until well blended and set aside.

2. Heat 1 tablespoon olive oil in a medium frying pan over medium heat. Add fish fillets and cook for 7-8 minutes, flipping halfway through, until the fish is white and not translucent in the thickest part. Transfer the cooked fish to a plate and cover with foil to keep warm.

3. Remove the pan from heat and let it cool for 2 minutes. Without wiping the pan, return it to the heat on low. Add 1 tablespoon olive oil, butter, leek, preserved lemon, capers, salt and pepper to taste. Sauté for 4-5 minutes, stirring occasionally.

4. Return the fish fillets to the pan and spoon the leek mixture over the fish. Spoon over the tahini mixture, drizzle with olive oil, lemon and season to taste.

Enjoy! Amanda x