Another delicious recipe from one of our naturopaths, Genya Fleischer

Stuffed salmon with tahini sauce

Whole salmon 2 kg butterflied ( ask the spine to be removed leaving fish head on

Stuffing
1 small onion ( chopped)
100gr chopped mushrooms
2 tbs oil
50 chopped spinach
2 tbs pine nuts
Heat oil add onion and cook till transparent add mushrooms and spinach , salt and pepper and pine nuts, cool
Rub fish inside and out with oil, 1/2 tsp salt
Place on baking paper , fill in the stuffing
Stitch side of fish with needle and thread
Place baking paper on top followed by silver foil
Bake 180c for 1-1.20 hours
Place on a serving platter

Prepare tahini sauce
3tbs tahini
1/2 lemon
1/4 cup water
1 crushed garlic
Salt to taste

Pour on fish (while hot) sprinkle
3 tbs chopped parsley
2 tbs pomegranate seeds
1 tbd pine nuts
Cut slices ( like cutting a roulade) and serve at the table