A very simple recipe where Tahina is the main ingredient for the sauce, in which the baked fish will bathe. Onion and lemon juice come to add the deep flavor and sour kick. The added bonus here are the roasted almonds and pine nuts that creates the contrast with its crunchiness.
Whether you are planning to serve it as an appetizer or main dish, you will have everyone licking their lips in anticipation.
You will need:
- 500g fish fillet or whole fish to be baked, could be sea bass, hamour or red snapper or any available white fish of your choice.
- 1 cup tahina (sesame paste)
- 1 1/4 cup water
- 2 tbsp lemon
- 2 medium onion cut a la julienne
- 2 tbsp olive oil
- salt to taste
- roasted almonds and pine nuts for topping
- chopped coriander for garnish
First start by oven baking the fish. Set aside the fillets (or deboned whole fish) to prepare the sauce.
Cook the onion with olive oil until tender, keep stirring while cooking as you don’t want them to brown. In a bowl mix together tahina, water, lemon and salt before pouring over the onion, you want the sauce a bit runny because it will thicken a bit while on heat. When you see the first bubble forming, turn off the heat and stir in the fish.
On a serving plate, sprinkle the top with roasted almonds and pine nuts. Garnish with chopped coriander and serve. You can have it warm, at room temperature or cold.
If you want to eat like a lebanese, then serve it with pita bread to seal the deal.
A middle eastern/Lebanese specialty dish that’s full of flavors with few ingredients. If you never cooked your fish this way, you should consider trying marmite et ponpon recipe and you will never regret.