Tahini-Baked Fish with Caramelized Onions — Fish Samak Bil Tahini One Pan
Levantine baked fish nestled in a tahini-lemon sauce with caramelised onion, tomato, and pine nuts, finished with parsley and served with warm pita.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 400g fish dry, season with 1 tsp salt and 0.5 tsp black pepper. Thinly slice 300g onion, dice 200g tomato, finely grate 4 garlic cloves and 2 garlic cloves separately. Whisk 90g tahini with 60ml lemon juice, 2 grated garlic cloves, 0.5 tsp salt. Thin with cold water 1 tbsp at a time until single-cream consistency. Toast 20g pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until golden and fragrant; set aside.
Saute
Heat 40ml olive oil in a 26cm oven-safe pan over medium-high for 1 minute. Add sliced onion with 0.5 tsp salt, cook 10 minutes stirring every 2 minutes until soft and amber. Stir in grated garlic, 1 tsp cumin, 0.5 tsp coriander, 0.5 tsp Aleppo pepper, cook 30 seconds until fragrant.
Build
Add diced tomato to the pan, cook 3 minutes over medium heat until softened and oil pools at edges. Pour tahini sauce over the base and stir gently to combine into a cohesive bed.
Bake
Preheat oven to 200C. Nestle both fish fillets skin-side up into the sauce, spoon a little sauce over the top. Transfer to oven and bake 14 to 16 minutes until sauce bubbles at edges and fish flakes easily when pressed with a fork.
Plate
Transfer pan from oven, scatter toasted pine nuts and 20g chopped parsley over the fish. Serve directly from the pan with warmed pita bread and lemon wedges on the side.
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