Pan-fried Fish with Leek, Preserved Lemon and Tahini

With Spring around the corner, it’s time to lighten up your meals. Like this recipe for Pan-fried Fish with Leek, Preserved Lemon and Tahini – which spotlights a lighter source of protein, in season vegetables and a delicious (and immune boosting!) citrusy finish.

INGREDIENTS

1 (20ml) tablespoon caper brine, from caper jar
1 (20ml) tablespoon tahini paste
4 (80ml) tablespoons extra virgin olive oil. Extra drizzle to serve
2 x 180g ling fillets, deboned, skin off. Or any firm white fish
30g unsalted butter
1 (11⁄2 cups sliced) leek, white and light green part only, slice thin
One (1 tablespoon diced) small preserved lemon, deseeded, dice fine
1 teaspoon baby capers, drained
salt and pepper to taste
1 lemon, wedges to serve

INSTRUCTIONS

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
   seasoned 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, 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 them.
   Drizzle with the tahini mixture, olive oil, lemon and season to taste.

We love the delicious flavours of this dish created by Amanda Cordony. But, the scents (fish! leek!) can overwhelm our living spaces. Fortunately, the Circa Alchemy Candle collection has been formulated with a fragrance technology ingredient (DeodEclyx R Pat) to help neutralise unwanted odours in your home.