This is very popular in Syria and Lebanon and can be served cold with salads such as tabbouleh (page 76) or hot with rice.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Season the fish with salt.
Step 2
In a large pan, sweat the onions in 2–3 tablespoons oil with the lid on over very low heat, stirring occasionally, until soft and just beginning to color.
Step 3
Beat into the tahina the lemon juice and enough water to obtain a light creamy consistency (it will stiffen at first, before becoming smooth and runny). Add salt to taste.
Step 4
Spread the onions on the bottom of a baking dish, lay the fish on top, and pour the sauce all over the fish. Bake in a preheated 400°F oven for 20–30 minutes, or until the fish flakes easily. Serve sprinkled with parsley.
Variation
Step 5
Some fry the fish very briefly first, in shallow oil over high heat, so that it is lightly browned but not yet cooked inside, then bake it with the onions and the sauce for a further 10 minutes.
