Samak bil Tahini

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 200°C. Pat the fish dry so it roasts rather than steams. Season it on both sides with salt, black pepper, cumin, lemon juice, and olive oil, then set aside while you prepare the onion base.

   400 g white fish fillets (sea bass, cod, or snapper), skinless4 g fine sea salt1 g black pepper1 g ground cumin15 ml lemon juice10 ml olive oil
2. 2

   Heat a wide ovenproof skillet or sauté pan over medium heat. Add the olive oil, then cook the sliced onion with the salt for 8-10 minutes, stirring often, until softened and lightly golden. Do not rush this step; gentle browning gives the dish sweetness and depth.

   180 g yellow onion, thinly sliced15 ml olive oil1 g fine sea salt
3. 3

   While the onion cooks, make the tahini sauce. In a bowl, stir together tahini, lemon juice, garlic, and salt. The mixture will seize and thicken at first; gradually whisk in the warm water until you have a smooth, pourable sauce similar to light cream.

   90 g tahini45 ml lemon juice10 g garlic, finely minced90 ml warm water3 g fine sea salt
4. 4

   Spread the softened onions evenly in the pan. Lay the seasoned fish over the onions in a single layer, then pour the tahini sauce around and over the fish. Bake for 16-18 minutes, until the fish flakes easily at the thickest part and the sauce is gently bubbling at the edges.

   180 g yellow onion, thinly sliced400 g white fish fillets (sea bass, cod, or snapper), skinless90 g tahini45 ml lemon juice10 g garlic, finely minced90 ml warm water3 g fine sea salt
5. 5

   While the fish bakes, toast the pine nuts in a small dry pan over low to medium heat for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer immediately so they do not burn.

   20 g pine nuts
6. 6

   Remove the fish from the oven and let it rest for 3 minutes so the sauce settles slightly. Spoon some sauce and onions over each fillet, then finish with the toasted pine nuts, chopped parsley, and a light drizzle of olive oil before serving.

   20 g pine nuts12 g flat-leaf parsley, finely chopped5 ml olive oil

Origin & History

Samak bil Tahini is a classic Levantine fish preparation, especially associated with the coastal cooking of Lebanon and neighboring Palestine. It reflects the regional love of tahini, lemon, and garlic, ingredients that appear across many everyday and festive dishes. The combination of baked fish over onions with nutty sesame sauce is both homestyle and elegant.