Baked Fish with Tahini Sauce: From Serving the Guest: A Sufi Cookbook & Art Gallery

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Such a bountiful table is spread in this world! But it is hidden from those who choose not to be guided to see it. Rumi
Samak bi-Tarator Baked Fish with Tahini Sauce Total time: 1 hour 12 firm white fish fillets, single-serving size ½ cup lemon juice 2 tbsp. minced garlic 2 tsp. salt 1 tsp. pepper ½ cup chopped parsley Sauce 1-¼ cups tahini ½ cup olive oil ¼ cup lemon juice or cider vinegar ¼ cup water 1 tsp. ground cumin 1 tsp. ground coriander 2 tsp. salt 1 tsp. pepper Garnish Lemon wedges Olives Parsley sprigs Preheat the oven to 350°F. Sprinkle the fish with lemon juice, garlic, salt, pepper and parsley. Wrap each fillet in aluminum foil and seal tightly. Arrange the fish in a baking dish and bake for 40 minutes. In a saucepan, blend all of the sauce ingredients together until smooth, then heat over low heat until warm but not boiling. Adjust the seasonings and add water if needed to make the sauce the right consistency for pouring over the fish, but not too runny. Remove the fish from their foil packets and arrange on a serving platter. Pour the tahini sauce over the fish, then surround it with the garnishes. Serve warm or cold. from Serving the Guest: A Sufi Cookbook Copyright © 1999, 2000 by Kathleen Seidel Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.