Ingredients:
1 ½ lb. White filleted fish
(cod, sea bream, haddock)
8 oz. onions
2 fl.oz. olive oil
6 fl.oz. Sesame King Tahini Paste
1 cup water
2 lemons
1 tsp. salt
Instructions:
Get your fish filleted and, if possible skinned by the fishmonger. If not you can do it yourself with a sharp knife cutting down to the skin and then pulling the skin over the knife rather than slicing away through the fish. Put the fillets in a dish, squeeze the juice of one of the lemons over them and sprinkle them with a little salt. Leave them for at least half an hour but no more than six hours (in the refrigerator).
When ready to cook, pour the olive oil over the fish and make sure it’s turned in it so that they’re covered. Place in a baking dish and bake in a hot oven, 450F for 10 minutes.
Meanwhile, sauté the thinly sliced onions in a tablespoon of the olive oil. Next, put the sautéed onion slices over the fish and top them with a tahini sauce blend called Taratoor.
Bake for another 20-30 minutes in the same oven temperature until the sauce thickens and the fish cooks completely through.
Serves 4.