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 dish if you’re in the mood for something delicately tasty, which is often the case when chemo or radiation has left you feeling weary. Creamy tahini with lemon is a natural complement to firm white fish. It gives it body and flavor without overwhelming its delicacy.
1. Preheat the oven to 425 degrees.
2. Juice 1 of the lemons and slice the other thin.
3. 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.
4. Meanwhile, in a bowl, whisk the lemon juice with tahini and water until smooth and light in color. Set aside.
5. 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.
6. Remove the fish from the oven and pour the tahini onion sauce over it. Return to the oven and roast for another 30 minutes, or until the sauce is thick and the lemon slices are well browned.
7. Discard the lemon slices under the fish, as they will be bitter. Eat warm or at room temperature, with chopped parsley or cilantro.
Ann's Tips and Tricks
I like to roast the uncovered lemon slices separately from the fish so that they get yummy and caramelized, but it’s up to you.
If you’re 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.
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