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An easy make-ahead fish recipe featuring the most wonderful tomato chilli sauce with an intense depth of flavour and a tahini topping. The perfect midweek supper with a kick.


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  • 800 g halibut (or other firm white fish ), either 4 steaks, on the bone, skinless and boneless)
  • 60 ml olive oil
  • 1 red chillies (chopped widthways into 2 cm long chunks, most of the seeds removed)
  • 3 garlic cloves (thinly sliced)
  • 1 tsp caraway seeds (plus 1/4 tsp to serve)
  • 1 dried ancho chilli (trimmed, seeds discarded, torn into 5 cm pieces)
  • 1 kg plum Tomatoes (chopped into 1 cm dice)
  • 2 tbsp tomato paste
  • ½ tsp caster sugar
  • 5 g coriander leaves (roughly chopped, to serve)
  • salt
  • 50 g Tahini
  • 1 tbsp lemon juice


    View the recipe instructions at


Low carb

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