Levantine Baked Fish With Tahini Sauce
Fish with tahini (tajen samak) is a Levantine favourite: tender white fish under a lemon-tahini sauce. We cut the oil and caramelise the onion with a single spoon.
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Why it's healthy
- White fish: high protein, low fat
- Tahini: healthy fats and calcium
- Oven-baked, not fried
Baked Fish With Tahini
15 minPrep
25 minCook
4Servings
360kcal
Ingredients
- 700 g white fish fillet (hammour or tilapia)
- ½ cup tahini
- Juice of 2 lemons
- ½ cup water
- 1 onion, sliced
- 1 tbsp olive oil
- 1 tbsp pine nuts
- Cumin, salt and parsley
Method
- Season the fish with cumin, salt and lemon; bake 10 minutes at 200°C.
- Caramelise the onion in a spoon of oil.
- Whisk tahini with lemon and water into a pourable sauce.
- Pour the sauce and onion over the fish, bake 10 more minutes and top with toasted pine nuts and parsley.
Pure sesame tahiniAffiliate link — costs you nothing extra and supports the blog
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Tip
If the tahini seizes up, whisk in water a spoon at a time until smooth again.
The perfect tahini sauce
Tahini thickens and looks split the moment lemon hits it — keep whisking and add water gradually until smooth and pourable like cream.
Frequently asked questions
Best fish for it?
A firm white fish like hammour, tilapia or cod.
Is tahini high in calories?
Fairly, but the fats are healthy. Half a cup serves four.
Can I prep ahead?
Make the sauce and onions ahead and bake the fish when you eat.
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⚠️ For general education only. If you have a health condition or allergy, consult your doctor.