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Fish Roasted in Lemons & Tahini

Name: Fish Roasted in Lemons & Tahini
Prep time: 20

(15 votes, average: 4.27 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

8 ingredients

This wonderful way of cooking fish comes from Lebanon. It is reminiscent of the white, nut based Mexican mole sauces. It is soothing to eat, extremely nutritious and easy to make. It’s a perfect...

2 large lemons
1-pound thick white fish fillets
Salt, to taste
½ cup tahini
½ cup water
1 tablespoon olive oil (See Chef Tips if on a Bland Diet)
1 large onion, halved and sliced thin (See Chef Tips if on a Bland Diet)
parsley or cilantro, chopped

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Nutrition Facts

Calories

336 cals

Fat

22 g

Saturated Fat

4 g

Polyunsaturated Fat

8 g

Monounsaturated Fat

9 g

Carbohydrates

12 g

Sugar

2 g

Fiber

4 g

Protein

29 g

Sodium

544 mg

Directions

Preheat the oven to 425 degrees F.
Juice 1 of the lemons and slice the other thin.
Lightly oil a baking dish and place the lemon slices in the bottom of the baking dish. Rub the fish with salt and place in the center of the dish on top of just a few lemon slices, leaving some lemon slices uncovered. Roast in the oven for 20 minutes.
Meanwhile, in a bowl, whisk the lemon juice with tahini and water until smooth and light in color. Set aside.
Heat the olive oil in a wide skillet and cook the onions over medium heat until very tender and just beginning to brown, about 10 minutes. Add the onions to the tahini sauce.
Remove the fish from the oven and pour the tahini onion sauce over it. Return to the oven and roast for another 20-30 minutes, or until the sauce is thick and the lemon slices are well browned.
Discard the lemon slices under the fish, as they will be bitter. Eat warm or at room temperature, with chopped parsley or cilantro.

Chef Tips

Roast the uncovered lemon slices separately from the fish so that they get caramelized.

If on a Bland Diet, heat just 2 teaspoons of olive oil in a small pan, and instead of the onions add a pinch of asafoetida powder. As soon as it fizzes in the oil, add the contents of the pan to the tahini mixture and mix in. Asafoetida will give an oniony flavor to the sauce.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.