Baked Fish with Tahini Sauce (Samak Bit-Taratur)

Name: Baked Fish with Tahini Sauce (Samak Bit-Taratur)
Cuisine: Lebanese
Ingredients: 4-6 lb fresh whole fish, cleaned; 1 small clove garlic; 1/2 teaspoon salt, more to taste; 1/2 cup tahini, stirred well in jar; 1/3 cup lemon juice; 2 tablespoons water, more as needed; 2 tablespoons parsley, finely chopped

Recipe from Lebanese Cuisine, by Madelain Farah, PH.D.

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Baked Fish with Tahini Sauce (Samak Bit-Taratur)

Ingredients

4-6 lb fresh whole fish, cleaned

1 small clove garlic

1/2 teaspoon salt, more to taste

1/2 cup tahini, stirred well in jar

1/3 cup lemon juice

2 tablespoons water, more as needed

2 tablespoons parsley, finely chopped

Instructions

1

Pre-heat oven to 400 degrees.

2

Lightly coat the fish with olive oil and season inside and out with salt.

3

Place the fish on a baking sheet and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.

4

Meanwhile prepare the sauce:

5

Pound the garlic and salt with a mortar and pestle

6

Add tahini and mix well.

7

Add 1/4 cup water and mix well.

8

Add the lemon juice and mix well. Add more water, 1 tablespoon at at time until the mixture is pourable.

9

Remove the fish from the oven and place on a platter. Allow fish to cool and then pour over the tahini sauce (if the fish is too hot, the tahini sauce will separate).

10

Sprinkle with parsley.

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Baked Fish with Tahini Sauce (Samak Bit-Taratur)

Recipe from Lebanese Cuisine, by Madelain Farah, PH.D.