With Spring around the corner, it's time to lighten up your meals. Like this recipe for Pan-fried Fish with Leek, Preserved Lemon and Tahini - which spotlights a lighter source of protein, in season vegetables and a delicious (and immune boosting!) citrusy finish. INGREDIENTS 1 (20ml) tablespoon caper brine, from caper jar1 (20ml) tablespoon tahini paste4 (80ml) tablespoons extra virgin olive oil. Extra drizzle to serve2 x 180g ling fillets, deboned, skin off. Or any firm white fish30g unsalted butter1 (11⁄2 cups sliced) leek, white and light green part only, slice thinOne (1 tablespoon diced) small preserved lemon, deseeded, dice fine1 teaspoon baby capers, drainedsalt and pepper to taste1 lemon, wedges to serve INSTRUCTIONS In a small bowl, combine the caper brine, tahini, 2 tablespoons olive oil,cracked pepper and salt to taste. Whisk until well blended and set aside. Heat 1 tablespoon olive oil in a medium frying pan over medium heat. Addseasoned fish fillets and cook for 7-8 minutes, flipping halfway through, untilthe fish is white and not translucent in the thickest part. Transfer the cookedfish to a plate and cover with foil to keep warm. Remove the pan from heat and let it cool for 2 minutes. Without wiping thepan, return it to the heat on low. Add 1 tablespoon olive oil, leek, preservedlemon, capers, salt and pepper to taste. Sauté for 4-5 minutes, stirringoccasionally. Return the fish fillets to the pan and spoon the leek mixture over them.Drizzle with the tahini mixture, olive oil, lemon and season to taste. We love the delicious flavours of this dish created by Amanda Cordony. But, the scents (fish! leek!) can overwhelm our living spaces. Fortunately, the Circa Alchemy Candle collection has been formulated with a fragrance technology ingredient (DeodEclyx R Pat) to help neutralise unwanted odours in your home.
