Tahini Baked Fish
Firm white fish topped with a creamy tahini-lemon sauce and roasted until flaky, ready in under 25 minutes. A Middle Eastern staple that feels elegant but requires no special technique.
- Total time
- 22 min
- Servings
- 2
- Calories
- 295
- Protein
- 34g
Ingredients
- 2 fillets, 6 oz each white fish fillets (cod, halibut, or sea bass)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 cloves garlic, minced
- 1 pinch each salt and pepper
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the fish fillets dry using paper towels, pressing gently on both sides to remove surface moisture so they cook evenly.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
Pour the tahini, lemon juice, water, and minced garlic into a small bowl and whisk together until smooth and uniform in color.
- 5
Taste the sauce and add a pinch of salt and pepper, then whisk again to combine.
- 6
Place the fish fillets on a sheet pan lined with parchment paper, leaving 2 inches of space between them.
- 7
Spoon the tahini sauce evenly over the top of each fillet, spreading it in a thin layer with the back of the spoon.
- 8
Slide the sheet pan into the preheated oven and bake for 12 to 14 minutes until the fish is opaque white throughout when you gently flake it with a fork.
- 9
Remove the sheet pan from the oven using oven mitts and let the fish rest on the pan for 2 minutes before serving.
Tools you’ll need
- sheet pan
- parchment paper
- small mixing bowl
- whisk
- fork
- oven mitts
- paper towels
- spoon
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