Fish with tahini is a common dish on the Levant coast. Tahini, or sesame seed paste, is a staple in Middle Eastern cuisine. It’s perhaps most notable for its essential role in making hummus, although its uses go far beyond that iconic dip. 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.
- 10 minutes
- 20-25 minutes
- 4 pax
- 4 fillets of white fish (halibut, tilapia, red snapper, grouper, works well)
- ½ cup tahini
- ¼ cup lemon juice
- ¼ cup warm water
- 2 garlic cloves (optional)
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp butter
- ¼ cup toasted pine nuts
- 1 bunch parsley roughly chopped
- ½ cup pomegranate seeds
Preheat oven to at 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.