Fish in tahini sauce

Fish in tahini sauce

Samak Bi-Taratur

By
From
Cooking from memory
Serves
6
Photographer
Mark Roper

The tangy tahini perfectly complements the fish in this recipe. The sauce can be made a day in advance.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 1/2 cups finely chopped onion
1kg snapper, blue eye or salmon, fins and scales removed
salt
olive oil
lemon slices and parsley, to garnish

Sauce

Quantity Ingredient
1/2 cup tahini
3/4 cup water
1/2 cup lemon juice
2 garlic cloves, minced
1 1/4 teaspoons salt
1/2 cup finely chopped parsley

Method

  1. Heat the oil in a frying pan and sauté the onion. Set aside.
  2. Clean and salt the fish. Refrigerate for several hours and then allow the fish to return to room temperature.
  3. Preheat the oven to 180°C. Thoroughly rub the outside of the fish with olive oil and bake for 30 minutes, until the flesh seems to flake apart easily with a fork.
  4. To make the sauce, mix the tahini with water and then lemon juice in a blender, adding more lemon juice to taste if necessary. Once the sauce is creamy, add garlic, salt and parsley.
  5. To serve the fish, garnish with lemon slices and parsley and serve the sauce separately. Alternatively, pour the sauce over the baked fish and garnish, or add the onion to the sauce, pour over the fish, return to the oven for a further 20 minutes and serve hot.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again