Baked fish with tahini sauce - tagine samak bi tahini
Baked fish with tahini sauce - tagine samak bi tahini

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, baked fish with tahini sauce - tagine samak bi tahini. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Baked fish with tahini sauce - tagine samak bi tahini is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Baked fish with tahini sauce - tagine samak bi tahini is something which I’ve loved my whole life.

#FISHRECIPE #SAMAKBITAHINI #MIDDLEASTERNFISH Who says white fish is boring? This exotic fish recipe is crowned with middle eastern spices, caramelized. Fish with Tahini is easy and perfect for the seafood lover!

To begin with this particular recipe, we have to prepare a few ingredients. You can have baked fish with tahini sauce - tagine samak bi tahini using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Baked fish with tahini sauce - tagine samak bi tahini:
  1. Get 1 kg fish fillets, such as Hamour fish
  2. Get 1 lemon, cut in slices
  3. Take 4 medium onions, sliced
  4. Take 4 tablespoons pine nuts, roasted
  5. Get 4 tablespoons lemon juice
  6. Get 4 tablespoons olive oil
  7. Get 6 tablespoons vegetable oil
  8. Prepare 1 teaspoon salt
  9. Take For the tahini sauce:
  10. Make ready 1 cup tahini, sesame paste
  11. Make ready 2 cloves garlic, crushed
  12. Prepare 8 tablespoons lemon juice
  13. Prepare 1 teaspoon salt

Line a baking sheet with paper towels, then place a wire rack on top. Arrange the fish on a platter or divide among individual plates. Pour the hot sauce over the fish. Before serving, decorate with fried pinenuts and dash of red pepper.

Steps to make Baked fish with tahini sauce - tagine samak bi tahini:
  1. Cut a piece of aluminum foil big enough to wrap the fish. Coat it with 2 tablespoons olive oil and put the fish fillets on it.
  2. Spread the lemon slices over the fillets then pour over the lemon juice and the rest of the olive oil. Add some salt.
  3. Wrap the aluminum foil around the fillets and put it in an oven tray.
  4. Cook the fish fillets, in a preheated oven for 10 min. Then turn them on the other side and let them cook for another 10 min.
  5. Remove tray from oven and let it cool.
  6. To prepare the tahini sauce, dissolve the tahini paste in 3/4 cup of water so it does not clot when adding the rest of the ingredients. Add the crushed garlic, lemon juice and salt. Mix well till you get a fluid homogenous sauce.
  7. In a pan, heat the vegetable oil and fry the sliced onions until they become tender. Remove the pan from heat.
  8. Cut the fish fillets into large pieces and put them in a serving dish. Pour the tahini sauce over the fish and top with the fried onions and roasted pine nuts. Serve at room temperature or cold with pita bread.
  9. Note: For an easier Tagine recipe, you can replace the fish with 3 tuna cans. In this case, drain the tuna and transfer it into the serving dish. Pour the tahini sauce over and top with the fried onions and pine nuts.
  10. Note: You can find the recipe 'Tahini sauce' under my profile

Catfish is baked in a tahini and lemon juice sauce in this simple dinner option. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more. This Easy Baked Fish Recipe is a light and healthy Middle Eastern seafood recipe. · This recipe for Eggplant Fatteh, a Middle Eastern casserole dish, features toasted pita bread, a spiced tomato sauce, and a lemony tahini topping. Watch how to make ultra delicious tahini sauce in this short recipe video! With a few simple tricks and ingredients, you'll make the best tahini sauce you've ever had.

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