Fish with tahini is a common dish along the coast off the Levant region. This delicious recipe for baked fish, is a favorite in my family and adds so much beauty to the dinner table. With a sophisticated blend of nutty tahini, the sweetness of the pomegranates seeds, and the crunch of the pine-nuts, each bite will excite your taste buds.

Preparation Time

  • 10 minutes 

Cooking Time

  • 30 minutes


  •  4 pax


  • 4 fillets of white fish (halibut, tilapia, red snapper or grouper works well)
  • ½ cup tahini
  • ¼ cup lemon juice
  • ¼ cup warm water
  • 2 garlic gloves (optional)
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 tbsp butter
  • ¼ cup toasted pine nuts
  • 1 bunch parsley roughly chopped
  • ½ cup pomegranate seeds
  • tahini sauce


  • Preheat oven to 375F
  • Place fish filets in a large baking dish sprayed with cooking spray and season with salt and pepper to taste. 
  • Bake for 20-25 minutes until tender and flaky
  • Deseed the pomegranate
  • Meanwhile, whisk together tahini, lemon juice, warm water, grated garlic, salt and pepper in a small bowl and set aside.
  • In a pan, melt butter over medium heat and toast the nuts until golden; set aside.
  • When fish is cooked, place on a platter and drizzle the tahini sauce over each filet.
  • Top with parsley, toasted pine nuts, pomegranate seeds and serve