Ingredients
- Seabass fillet 650 gm
- Eggplant medium 4 ea
- EVOO 30 ml
- Salt 5 gm
- veggies
- EVOO 30 ml
- Fresh Spinach 80 gm
- Asparagus 200 gm
- Lime 2 ea
- lemon juice 15 ml
- tahini sauce
- garlic Roasted 5 gm
- Tahini paste 50 gm
- Lemon Juice 25 ml
- EVOO 75 ml
- pepper to taste
- Salt to taste
- cummin powder to taste
Instructions
method
- Roast 4 eggplant in the oven at 200 c or on the flame ,
- peel the skin and set aside drizzle with salt and EVOO
- wash the spinach and Asparagus,
- Season Fish fillet , and steam the fish and Asparagus on a bain marie or a steamer for 4-5 mins max
- in the mean time in a hand blender place all the ingredients for the sauce except oil .
- add EVOO slowly till thickens
- on a plate arrange the roasted eggplant
- place the steamed fish and arrange the Asparagus and spinach
- serve with charred Lime , and Tahini sauce