Fennel and Tomato Braised Fish with Creamy Tahini
White fish is a regular feature in my weekly menu, and I’m always on the lookout for fresh ways to prepare it. Given its gentle flavor, it’s the perfect canvas for infusing delicious tastes, and in this recipe, I’ve combined some of my favorite veggies, fennel and tomatoes, along with fragrant thyme, to create a quick and easy weeknight dinner.
This dish is a great low carb option but also pairs beautifully with a side of bread dipped into the sauce if you’re in the mood. What elevates this recipe to another level is the luscious tahini sauce – a long-standing favorite of mine. I’ve been making it for years, and when you drizzle it over the dish, it seamlessly melds into the sauce, imparting a delightful richness and creaminess that’s simply irresistible.
Fennel and Tomato Braised Fish with Creamy Tahini
Savour the delightful harmony of tender white fish, braised with aromatic fennel and sweet cherry tomatoes, all elegantly drizzled with a creamy tahini.
Serves:
4
Prep time:
10 minutes
Cook time:
25 minutes
INGREDIENTS
- 1 tbsp olive oil
- 1 red onion, sliced
- 2 cups cherry tomatoes, a variety of your choice, whole
- 1 medium fennel bulb, fronds and tough end removed, sliced
- ½ cup (125ml) chicken or vegetable stock
- 10 sprigs fresh thyme
- 4 white fish fillets (such as basa, cod, or hake)
- Salt and pepper to taste
Creamy Tahini
- ¼ cup (60ml) tahini
- ¼ cup (60ml) lemon juice
- ¼ cup (60ml) water
- Salt and pepper to taste
METHOD
- In a large skillet or frying pan, heat olive oil over medium heat.
- Add the red onion to the pan and sauté until they become translucent and slightly caramelized, which should take about 3-4 minutes.
- Add the whole cherry tomatoes, sliced fennel, stock, and the fresh thyme sprigs to the pan. Season with salt and pepper to taste.
- Cover the pan and bring to a simmer. Allow it to cook for 10 minutes, or until the tomatoes start to soften and burst.
- Carefully nestle the fish fillets in the mixture.
- Cover the pan again and let the fish cook for an additional 8-10 minutes, or until the fish is cooked through. The cooking time may vary depending on the thickness of your fish fillets. Ensure the fish flakes easily with a fork.
- To make the tahini sauce, in a small bowl, combine tahini with lemon juice and water. Stir vigorously until it becomes thick and creamy. Season with salt and pepper.
- Serve fish in the skillet and drizzle over tahini and an extra drizzle of olive oil.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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