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.

Baked Eggplant with Beef Easy Chocolate Cake (no eggs or milk needed)

Baked Fish with Tahini Sauce (Samak Bit-Taratur)

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