For a more elegant presentation of this dish, the sauce may be served separately, although baking it with the fish yields tastier results.
- 4 fillets of gurnard
- 1/4 cup sesame seeds
- 3 cloves garlic
- 1/2 tsp salt
- Juice of 4 lemons
- 3 tbsp water
Preheat the oven to 200°C.
Place the sesame seeds in a large heavy-bottomed frying pan, and toast over a medium heat without any added oil, shaking the pan back and forth vigorously from time to time, until the seeds are lightly browned.
Drop the garlic cloves, one by one, into a food processor, followed by the sesame seeds (or tahini, if using), the salt, lemon juice and water.
Lightly oil an oven dish, arrange the gurnard fillets on the bottom, and pour over the sesame mixture.
Cover and bake for 10 minutes.