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
 Fish
Total time
1 hour
 
12 firm white fish fillets, single-serving size
1/2 cup lemon juice
2 tbsp. minced garlic
2 tsp. salt
1 tsp. pepper
1/2 cup chopped parsley
Sauce
1-1/4 cups tahini
1/2 cup olive oil
1/4 cup lemon juice or cider vinegar
1/4 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.

 
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