Baked Fish with Tahini Sauce

Fish dinner, Ziva_K/Getty Images
  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 4 servings

This quick, easy and delicious recipe for baked fish with tahini sauce is a favorite in my family. It is a variation on a classic Middle Eastern-North African recipe, with a few touches. Choose a white fish like snapper, tilapia or halibut. We’ve also made this with wild salmon. The tahini sauce will easily keep for a week, so save any leftovers for salads, sandwiches, topping steamed rice or dip for veggies.

What You'll Need

  • 1 onion sliced very thin
  • 4 filets of fish, each about 4-5 ounces
  • 1 teaspoon herbes de Provence or thyme leaves
  • Sea salt and freshly ground pepper
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice or white wine (optional)
  • For the sauce:
  • 1/2 cup sesame tahini
  • ¼-1/2 cup hot water
  • 2 gloves garlic, chopped fine
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon finely chopped Italian parsley
  • Pinch of cayenne
  • Sea salt and freshly ground pepper to taste

How to Make It

1. Preheat oven to 400’.

2. Lightly oil a baking pan and scatter the sliced onion across it.

3. Lay the fillets side-by-side and sprinkle with the herbs and seasoning.

4. Drizzle with olive oil and lemon.

5. Bake the fish for 10 minutes, or until it flakes easily with a fork.

6. While the fish is baking, whisk together the tahini and ¼ cup of hot water. If the mixture is too thick, add additional water 1 tablespoon at a time until it is thick but creamy.

7. Add the garlic, olive oil and lemon juice and whisk thoroughly. If necessary, add warm water until the sauce reaches desired consistency.

8. Add the parsley and seasonings to taste.

9. When the fish is cooked, top it with the sauce and serve immediately.
Serves 4
Copyright 2011 by Jen Hoy