Cranberry and Pistachio Fish with Tahini Yoghurt

Serves 8, Prep and Cook: 1 hour

1 cup dried cranberries ¹⁄³ cup olive oil 2 red onions, halved, thinly sliced 3 cloves garlic crushed 2 tblsps tamarind puree ¾ cup pistachio kernels, toasted, finely chopped ½ cup finely chopped fresh coriander ½ cup finely chopped fresh parsley 8 x 200g skinless, boneless, thick white fish fillets Chopped fresh coriander and parsley, to garnish

TAHINI YOGHURT 1½ cups Greek yoghurt ¹⁄³ cup hulled tahini 1 tblsp lemon juice

1 Place cranberries in a heatproof bowl. Cover with boiling water. Stand, covered for 30 minutes. Drain. 2 Heat half the oil in a medium frying pan over a medium heat. Add onions and garlic. Cook, stirring occasionally, until soft. Add cranberries and puree. Cook, stirring for 1 minute. Transfer to a large bowl. Cool. Add pistachios, coriander and parsley. Season with salt and pepper. Mix well. 3 To make tahini yoghurt, combine all ingredients in a bowl. Season with salt and pepper. 4 Toss fish with remaining oil in a large bowl. Season with salt and pepper. Arrange on two large oven trays. 5 Spread 1 tblsp tahini yoghurt over each fillet. Place ¹⁄³ cup of the cranberry mixture on top, pressing on to secure. Reserve remaining tahini yoghurt. 6 Cook in a very hot oven (240C) for 5 minutes. Reduce temperature to hot (200C). Cook for a further 10 to 15 minutes, or until fish is cooked. Remove. 7 To serve, spread reserved tahini yoghurt over a large serving platter. Top with fish. Sprinkle with coriander and parsley.