This is a Lebanese recipe that my mom and dad used to make when the company came over. It is still a favourite of mine today not only for the taste but also because of the packed nutrition. This is a quick, easy, and delicious recipe for baked fish. Choose an organic wild white fish like snapper, cod or halibut. I have 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 quinoa or dip for veggies.
Ingredients
- 1 onion, sliced very thinly
- 4 (4- to 5-ounce) fish fillets or you can use a whole fish
- 1 teaspoon herbes de Provence, or thyme
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2-3 tablespoons lemon juice, ( i love lemon juice so I used more to taste, you decide)
For the Sauce
- 1/2 cup sesame tahini
- 1/4 to 1/2 cup hot water
- 2-3 cloves garlic, chopped finely
- 2 tablespoons organic virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped parsley
- 1 pinch cayenne
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Gather the ingredients.
- Preheat oven to 400 F. Lightly oil a baking pan and scatter sliced onion across it. You can also use parchment paper, It makes it even easier and less of a mess to clean up after. Gently was fish with cold water to clean and pat dry. Lay fillets or whole fish in a pan, on top of onions, and sprinkle with herbs and seasoning. Drizzle with olive oil and lemon.
- Bake fish for 10-15 minutes for fillets (depending on the thickness of the fillets). If you are cooking a whole fish, bake at 400 F. for 30 minutes. A good way to know when the fish is done is when the fish flakes easily with a fork or an internal temperature of 145. F.
- While the fish is baking, whisk together tahini and 1/4 cup of hot water. If the mixture is too thick, add additional water 1 tablespoon at a time until it is thick but creamy.
- Add garlic, olive oil, and lemon juice and whisk thoroughly. If necessary, add warm water until the sauce reaches desired consistency. Add parsley and seasonings to taste.
- When fish is cooked, top it with sauce. Any leftover sauce you can use for a vegetable dip or as a salad dressing (this is one of my salad dressing staples)
