The name of this Shepardi dish means fish and tahini sauce. It is a simply baked fish wrapped in grape leaves and drizzled with tahini sauce.
I have to say, this was not one of my favorite dishes. I thought it needed more flavor. I thought the grape vines gave the fish a slightly bitter taste. Plus I didn't have any pomegranates seed since it's not in season right now. Now, on the other hand Charlie thought it was fine. He said it tasted good to him.
4 small fish such as trout, red mullet or instead of a whole fish use a fillet.
4-5 cloves of garlic minced
juice of 2 lemons
5 Tbsp olive oil
about 20 brined grape leaves, rinsed well
tahini, for drizzling
pomegranate seed from 1-2 pomegranates
mint leave for garnish
Preheat oven to 350
Place fish in an oven proof dish large enough to hold the 2 fish without touching. In a small bowl mix together the garlic,lemon juice and lemon juice. Pour the mixture of the fish, turning to coat.
Lay out the grape leaves, lay fish on top and wrap up in the leaves. Place dish and spoon any left over marinade over the top of each.
Bake for about 30 minutes.
Drizzle the tahini over the top of each fish, return to oven for another 5-10 minutes until the tahini is golden and slightly crusted.
If using pomegranates, cut in half and scoop out seeds. Sprinkle over the fish and garnish with sprigs of mint.
I think I would add some salt and pepper to the marinade and let the fish marinate in the garlic; lemon juice mixture for about 20 minutes or so. I think that was only complaint was that the fish needed a little more flavor. I'd try making it again since it was easy to do and it was fairly quick. I would just experiment with the marinade a little bit.
Now, go see what Mel and Shankari have this week.