Tahini Baked Fish with Lemon

Sheet-pan fish fillets coated in a silky tahini-lemon sauce and baked until tender. Minimal prep, maximum flavor—ready in under 25 minutes.

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Ingredients

1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished preheating, about 8 minutes.
2
Pat the fish fillets dry with paper towels by laying each fillet on the towel and gently pressing the top and sides until no moisture beads appear.
3
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
4
Zest the lemon by rubbing the yellow part of the skin against a microplane or box grater, stopping when you reach the white pith; set zest aside, then cut the lemon in half and squeeze the juice into a small bowl.
5
Pour 3 tablespoons of tahini into a small bowl, then add the minced garlic, lemon juice, 3 tablespoons of water, and a pinch each of salt and pepper; whisk with a fork until smooth and pourable, about 30 seconds.
6
Place the fish fillets on a parchment-lined sheet pan, spacing them 2 inches apart, then pour the tahini sauce over each fillet until the top and sides are coated.
7
Slide the sheet pan into the preheated 425°F oven and bake until the fish flakes apart when you press it gently with a fork and the thickest part is opaque all the way through, about 12 minutes.
8
Remove the sheet pan from the oven and scatter the reserved lemon zest over the top of each fillet.

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