Middle Eastern · Dinner
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.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
598Calories
38gProtein
32gFat
45gCarbs
8gSugar
7gFiber
742mgSodium
52mgChol
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Instructions
1
Prep
Pat 400g fish dry, season with 0.5 tsp salt and 0.5 tsp black pepper. Thinly slice 300g onion, dice 200g tomato, finely grate 3 garlic cloves and 3 garlic cloves separately. Whisk 90g tahini with 60ml lemon juice, 3 grated garlic cloves, 0.5 tsp salt. Thin with cold water 1 tbsp at a time until single-cream consistency. Toast 20g pine nuts.
2
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 8 to 9 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.
3
Build
Add diced tomato to the pan, cook 3 to 4 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.
4
Bake
Preheat oven to 200C. Nestle fish skin-side up into the sauce, spoon a little sauce over the top. Transfer to oven and bake 15 to 17 minutes until sauce bubbles at edges and fish flakes easily when pressed with a fork.
5
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) firm white fish fillet, skin-on
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 300g (10.6 oz) yellow onion
- 200g (7.1 oz) ripe tomato
- 40ml (2.7 tbsp) extra-virgin olive oil
- 6 garlic cloves
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp Aleppo pepper
- 90g (3.2 oz) tahini
- 60ml (1/4 cup) lemon juice
- 120ml (1/2 cup) cold water
- 20g (small handful) pine nuts
- 20g (small handful) flat-leaf parsley
- 2 pita bread (20cm)
- 2 lemon wedges