Baked fish with tahini sauce – Lebanese tajine
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Baked fish with tahini sauce – Lebanese tajine

dianak

Ingredients

8 servings
  1. 1 kg fish fillets, sush as hamour fish
  2. 1 lemon, cut in slices
  3. 4 medium onions, sliced
  4. 4 tablespoons raw pine nuts, roasted
  5. 4 tablespoons lemon juice
  6. 4 tablespoons olive oil
  7. 6 tablespoons vegetable oil
  8. 1 teaspoon salt
  9. For the tahini sauce
  10. 1 cup tahini, sesame paste
  11. 2 cloves garlic, crushed
  12. 8 tablespoons lemon juice
  13. 1 teaspoon salt

Method

30 mins
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    Cut a piece of aluminum foil big enough to wrap the fish. Coat it with 2 tablespoons olive oil and put the fish fillets on it.

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    Spread the lemon slices over the fillets then pour over the lemon juice and the rest of the olive oil. Add some salt.

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    Wrap the aluminum foil around the fillets and put it in an oven tray.

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    Cook the fish fillets, in a preheated oven for 10 min. Then turn them on the other side and let them cook for another 10 min.

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    Remove tray from oven and let it cool.

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    To prepare the tahini sauce, dissolve the tahini paste in 3/4 cup of water so it does not clot when adding the rest of the ingredients. Add the crushed garlic, lemon juice and salt. Mix well till you get a fluid homogenous sauce.

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    In a pan, heat the vegetable oil and fry the sliced onions until they become tender. Remove the pan from heat.

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    Cut the fish fillets into large pieces and put them in a serving dish. Pour the tahini sauce over the fish and top with the fried onions and roasted pine nuts. Serve at room temperature or cold with pita bread.

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    Note: For an easier Tagine recipe, you can replace the fish with 3 tuna cans. In this case, drain the tuna and transfer it into the serving dish. Pour the tahini sauce over and top with the fried onions and pine nuts.

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    You can find the recipe ‘Tahini sauce’ in this application.

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