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Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
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Controlled pour dispenser — drizzle olive oil without glugging
Pin-bone removal and precision plating
Flexible German fillet knife — follow the bone for clean fillets
Flexible blade follows contours of fish — clean fillets every time
Flexible blade for filleting fish and breaking down poultry
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sprinkle the fish with sea salt & refrigerate for at least 1 hour. preheat the oven to 375 degrees. spray a 9-inch baking pan with cooking spray. mix the olive oil, salt & 1/2 cup of water in a nonstick skillet. cook the onions in the skillet for 10 minutes or until the onions are soft & the water has evaporated. allow the onions to slowly turn golden brown, stirring occasionally. add the garlic & cook for another minute or two. meanwhile, steam the fish over a pot of boiling water until the flesh is barely flaky. cool & break into small pieces. mix the fish in with the onions then spread into the baking dish. combine the tahini & 1/4 cup water by beating well in a mixing bowl. gradually stir in the lemon juice until smooth & creamy. pour over the fish mixture & cook in the oven for 15 minutes. allow to cool to room temperature. serve cool or chilled, garnished with fresh parsley.