Baked fish in tahini sauce Siniyet samak bil tahineh

Preparing fish with dairy products is not common in Arabic cuisine, as it’s not considered healthful. Tahini often steps in, therefore, to fulfill the role butter or cream might otherwise have played—to enrich the fish and make the dish one to comfort. We ate far too much of this for lunch in Akka one day, minutes before Tara decided to break the “boys only” rule when it comes to jumping off the harbor wall (see this page for a photo of the boys). Joining the locals in a leap, Tara can confirm, is not recommended from a digestion point of view. Pair the fish, instead, with a crisp fresh green salad, or the spicy tomato dagga on this page. Getting ahead: Both the tahini sauce and the caramelized onions can be made up to three days in advance, if you want to get ahead. That way you’re all set for a very quick-to-make supper.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the tahini sauce, place all the ingredients in a medium bowl.

Step 2

Mix well to combine—you want the consistency to be that of thick cream

Step 3

—and set aside.

Step 4

To caramelize the onions, put the oil into a large sauté pan and place over medium-low heat. Add the onions and cook for about 10 minutes, stirring from time to time. Add the water and cook for another 8 minutes, until the onions have completely softened but have not taken on any color. Remove from the heat and set aside.

Step 5

Preheat the oven to 425°F.

Step 6

Place the fish in a large shallow bowl and add the lemon zest, lemon juice, cumin, ½ tsp of salt, and a good grind of black pepper. Mix well with your hands and set aside to marinate for 10 minutes, at room temperature. Don’t leave it for much longer than this, otherwise the fish will start to break down.

Step 7

Put 1½ tbsp of oil into a medium frying pan and place over medium-high heat. Sprinkle the flour onto a flat plate and, one at a time, lift the fish pieces and lightly dip them into the flour. Add half of the fish to the oil and cook for about 4 minutes, turning once halfway through so that both sides are golden. Transfer to a baking dish, about 9 x 13 inches/23 x 33cm, skin side down, and set aside. Add the remaining 1½ tbsp of oil to the pan and repeat with the remaining fish.

Step 8

Stir the caramelized onions into the tahini sauce, along with the chiles, then pour the sauce evenly over the fish. Sprinkle with the pine nuts and roast for 8 minutes, or until the fish is just cooked. If you want some extra color on top, switch the oven to the broiler setting and broil for another 3 minutes.

Step 9

Serve warm or at room temperature, sprinkled with the parsley and sumac and lemon wedges alongside.