Baked Hapuku, Tahini & Yoghurt, Zucchini & Almonds

BAKED HAPUKU, TAHINI & YOGHURT, ZUCCHINI & ALMONDS

GF LC

PREP 30 MINS COOK 25 MINS SERVES 4

600g hapuku or snapper fillet, skin on, pin boned

3 tbsp extra-virgin olive oil

1 tsp fennel seed, crushed ½ tsp freshly ground black pepper

2 tsp sumac

2 zucchini sliced into

1 cm thick rounds

½ cup blanched almonds, toasted

1 lemon cut in half

TAHINI YOGHURT

1 cup plain thick yoghurt

2 tbsp tahini

½ clove garlic, finely chopped

½ lemon juice & zest

2 tsp extra-virgin olive oil

1 For the tahini sauce, combine the ingredients in a bowl and set aside.

2 Preheat oven to 120°C. Line a baking tray with baking paper. Place hapuku on prepared tray, brush with 1 tablespoon of extra-virgin olive oil and scatter over fennel seeds, pepper and 1 teaspoon sumac.

3 Place a second piece of baking paper over the top and bake for 18-20 minutes or until firm to touch and just cooked through. The hapuku should have an internal temperature of between 46-48°C on a digital thermometer. Meanwhile heat a large frying pan over a high heat.

4 Cook half the zucchini and one lemon half cut-side down for 4 minutes or until golden and lightly charred. Transfer to a baking tray and repeat with the remaining zucchini and lemon.

5 Place into the oven for 5 minutes to warm through. Serve the hapuku scattered with the zucchini and almonds, scorched lemon and tahini yoghurt sauce.

NUTRITIONAL INFO

PER SERVE 2190kJ (524cal), protein 41g, total fat 34g (sat. fat 7g), carbs 9g, fibre 5g, sodium 321mg • Carb exchanges ½ • GI estimate low • Gluten free • Lower carb