The gilt-head bream presented in this recipe is decorated with one of the most delicious sauces and celebrations of traditional Syrian-Lebanese cuisine. For both traditions are closely related as far as food culture concerns not only by geographical proximity, but also by the many everyday items shared by the same cultural background. The food heritage of these two Arab countries is considered as one of the clearest signs of the exquisite culinary feature of food work in the Middle East. This when viewed from Europe, but the foods truly have Arabic roots, and coming from surrounding areas or bordering the Mediterranean, is also synonymous with Mediterranean food. Its hues are so rich and has so much history. The recent approach of the Syrian-Lebanese cuisine offers us the proliferation of many Arab restaurants in the busiest areas of European cities, there are more than a revival of historical relations maintained over hundreds of years. The tahina or tahini food is one of the most appreciated in the Middle East. It not only demonstrates the antiquity described by the extensive use of this sauce by the population, but also the amount of medicinal properties that it hold in relation to rheumatism, arthritis and gout. Beyond this aspect, a delicious sauce that will not leave anyone indifferent.<\/p>\n
1 1.5 kg gilt-head bream, gutted and scaled
\n\t\t\t\t\t\t2 tbsp lemon juice
\n\t\t\t\t\t\t3 tbsp olive oil
\n\t\t\t\t\t\t salt
\n\t\t\t\t\t\t pepper<\/p>\n
\t\t\t\t\t\t200 g tahini (sesame paste)
\n\t\t\t\t\t\t3 garlic cloves
\n\t\t\t\t\t\t5 tbsp lemon juice
\n\t\t\t\t\t\t2 cloves
\n\t\t\t\t\t\t1\/2 tsp salt
\n\t\t\t\t\t\t125 ml water<\/p>\n
\t\t\t\t\t\t40 g pine nuts
\n\t\t\t\t\t\t3 tbsp parsley
\n\t\t\t\t\t\t1\/2 cucumber, sliced
\n\t\t\t\t\t\t tbsp pomegranate seeds\n\t\t\t\t\t\t<\/p>\n
Wash the fish and pat dry with paper towels. Make three diagonal cuts to the fish\u2019s skin on both sides.
\nIn a bowl, mix the olive oil with the lemon juice and a pinch of salt and pepper. Rub the fish inside and out with this mixture, cover and marinate for one hour in the refrigerator.
\nPlace the fish on a baking pan and pour the rest of the prepared mixture over it. Preheat the oven to 180\u00baC and cook the fish for 30 minutes, occasionally basting it with the juice from the baking pan. Remove and let cool.
\nTo prepare the sauce, place all ingredients in a blender and grind until the mixture is smooth.
\nRemove the skin from the fish, spread the sauce over it and garnish with pine nuts, parsley, pomegranate seeds and cucumber slices.<\/p>\n","protected":false},"author":2,"featured_media":1042,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1044","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail"],"_links":{"self":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/1044\/"}],"collection":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/cooked_recipe\/"}],"about":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/types\/cp_recipe\/"}],"author":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/users\/2\/"}],"replies":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/comments\/?post=1044"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/1042\/"}],"wp:attachment":[{"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/media\/?parent=1044"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/dietamediterranea.com\/en\/wp-json\/wp\/v2\/recipe_category\/?post=1044"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}