Fish with Pine Nut Sauce

Name: Fish with Pine Nut Sauce
Yield: serves 8
Ingredients: 2 tablespoons extra virgin olive oil; 1 whole cod (weighing about 5 1/2 pounds); Salt; 1 lemon, cut into thin slices; To garnish: 3 tablespoons pine nuts or 4 tablespoons chopped flat-leaf parsley, and 2 lemons, sliced; 2 slices good white bread, 1/2 inch thick; 1 2/3 cups pine nuts; Juice of 2 lemons; 2 garlic cloves, crushed; Salt

December 9, 2011

This is a dish that is served cold and is especially good for a buffet party. It is beautiful and dramatic. Get a large white fish—sea bass would be great but is expensive; cod or haddock will do very well. (Although salmon is not a fish used in Lebanon, and not a fish of the Mediterranean regions, it is good to serve in this way.) Have the fish skinned and also filleted, if you like, and ask for the head and tail. Cooked in foil, the fish steams in its own juice and the flesh remains moist. The pine nut sauce, tarator bi senobar, has a very delicate flavor.

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