Chilli fish with tahini from Ottolenghi Simple (page 250) by Yotam Ottolenghi

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Accompaniments: Fried broccoli and kale with garlic, cumin and lime

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute halibut fillets, firm white fish steaks, or firm white fish fillets for halibut steaks.

  • bernalgirl on June 04, 2024

    R made this with fresh West Coast red snapper substituting canned diced tomatoes and smoked paprika. We loved the interplay between the smoky tomato sauce and the tahini sauce, it felt straight out of a coastal town in Israel. Served with roasted potatoes and a green salad.

  • peaceoutdesign on January 31, 2021

    Good but not great, sort of a mishmash. I used Mahi Mahi instead of the halibut. This is the second recipe that I made that the color of the finished dish is nothing like the photos. In this case it made the sauce look a lot richer and darker than it ended up.

  • mlbatt on December 31, 2020

    I enjoyed this dish, but feel my choices didn't do it justice - I used canned tomatoes with their juices; should have reduced the amount of tomato paste. I cut back on the red chiles, because all I had available were frozen Indian red chiles, which are super spicy. I did use ancho chile powder, which I will repeat. Used some beautiful fresh Pacific halibut. I thought the tahini sauce saved it (due to my sauce being so heavy). I added a tiny pinch of cayenne to the leftover sauce, which helped. I wouldn't consider this a fair review, and look forward to making it again, with either fresh tomatoes or a lighter canned version, and use less tomato paste and more chile.

  • jhallen on December 29, 2020

    I thought this was fantastic - so surprised others were mixed. I though the tahini sauce was great with the tomato sauce. No regrets on this one.

  • KarinaFrancis on December 01, 2020

    Yum! Such a delicious, quick and easy weeknight dinner. The caraway and smoked paprika (suggested as a substitute for ancho chilli) make it a twist on the usual. I used tinned tomatoes instead of fresh. Needs bread to mop up that sauce

  • dinnermints on September 16, 2020

    I also really liked the tahini sauce with this dish. I would have loved to put in the red chiles in addition to the ancho, but wanted to avoid the accusatory silence of having yet again made dinner too spicy. I like Ottolenghi's idea of making a double batch of the sauce and having some in the freezer...that way I could make a spicy version for myself. When tomatoes are out of season, would try canned fire-roasted tomatoes instead. Also, cut the olive oil to 2 T, did not miss the 2 T I cut.

  • jenburkholder on August 10, 2020

    We liked this a lot, although the flavors are unusual and it’s understandable that not everyone would. One of us argued that the tahini sauce didn’t bring much to the party, but I disagree. It’s easy and cheap enough that we’ll probably make it again.

  • kitchen_chick on July 15, 2019

    We loved it, tahini and all. I made it with swordfish steaks and tomatoes I had canned (so they were skinless). Concept-wise it’s like the delicious Greek Fish Plaki dish in “one-pot, slow-pot & clay-pot cooking”, but with very different seasoning.

  • kari500 on February 16, 2019

    No one loved this. Lulu and I liked the tomato sauce a lot. No one thought the two sauces went together in any interesting sort of way.

  • TrishaCP on February 03, 2019

    This was quite good, but would recommend making the tomato sauce in advance for anyone planning to make it on a weeknight (if you can). I used smoked sweet paprika to save time.

  • Astrid5555 on December 30, 2018

    Used cod, smoked sweet paprika and Aleppo pepper flakes, served with rice. Especially liked the tahini sauce on top. Delicious and very quick to make, will make again!

  • JennyHay on December 27, 2018

    Not really a fan of this one.

  • VineTomato on September 30, 2018

    So simple! This came together in under 30 minutes. Unlike Jamie’s 30 minute meals that take an hour and a half! I used cod, but can imagine halibut being totally delish! This is a great week night dinner, but ... it needs something on the side. I had planned for just the fish, luckily we had some quick cook rice (due to a bad carb meltdown!) in the cupboard. It went perfectly, I wonder what a healthier accompaniment may be?

  • Lepa on September 24, 2018

    This is pretty good but a friend remarked that it wasn't quite as good as the tomato seafood stew (with feta) that is in Jerusalem. I instantly realized she was right and we added some feta on this dish (and left off the tahini) and it was much better.

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