Delicious walnut & tahini sauce: Sorry the photo isn’t great, it was night time… Anyway, it’s worth trying as it’s currently my favourite fish recipe! 4 fillets of white fish like snapper, ling or other wild, Australian, < 10kg originally fish. Topping: (or filling if you buy 2 whole snapper), 4 cloves garlic, 1 chilli, 1/2 cup chopped walnuts, 2 Tblsp freshly chopped coriander leaves & stalks, 1 Tblsp olive or coconut oil. Paprika to serve. Tahini Sauce: 1/2 cup lemon juice, 1/2 cup unhulled tahini, water. Preheat oven 200C. Topping: whizz garlic, chilli, walnuts & coriander. Add oil and mix. Place fish in baking dish. Make 3 incisions across fish and fill up as well as inside cavity, if using fillets smush the rest all over the top. To make tahini sauce mix ingredients, adding water if too thick. Cover and bake at 180C for about 20 minutes, remove lid and pour tahini sauce over, bake for another 10 minutes, sprinkle with paprika and serve. I roasted Brussels sprouts and pumpkin to have with it. Yum!