An easy, 20 minute seafood recipe, this baked fish with tahini sauce is baked with olive oil until flakey then drizzled with a lemony tahini garlic sauce.
When it comes to picky eaters, there isn’t a topic more picked over than seafood. The brilliance of white fish is that it’s mild and doesn’t taste super “fishy.” Plus fish is a great source of Omega 3s, and if you are trying to incorporate it into more of your meals, this Lebanese Baked Fish with Tahini Sauce is perfect for you and can be served baked or grilled. My family loves it, and I hope yours will as well.
Ingredients
For the fish:
- White fish: I use fresh water white fish, but you could use tilapia, cod, or any mild white fish.
- Pine Nuts: Soft, nutty flavor with a slight sweetness. It’s really easy to toast your own, but you could also buy pre-toasted pine nuts.
- Salt and pepper: For added flavor.
For the sauce:
- Tahini: A Middle Eastern condiment made from sesame, it’s commonly used in sauces, hummus, or served by itself.
- Lemon juice: Acidic and fresh flavor that brightens the sauce.
- Garlic: Nutty, earthy, and a bit spicy that pairs great with tahini.
- Cayenne: Optional, but it adds lovely heat to the sauce.
- Salt: For flavor.
How to Make Lebanese Baked Fish with Tahini Sauce
Start by cooking your fish. Pat them dry, and lay the fillets in a flat layer in a prepared baking dish.
Then drizzle your fish with olive oil.
And season with salt and pepper. Bake it in the oven at 375 for about 15 minutes.
While the oven is warm, roast the pine nuts on the second rack for 6-8 minutes.
While the fish is baking, make your tahini sauce. Start by freshly grating your garlic into a small bowl.
Next add the tahini, lemon juice, and salt.
Use warm or hot water to thin the sauce to the consistency of your liking.
Once your fish has finished baking, take it from the oven and drizzle with the tahini sauce.
Top with minced parsley and lemon wedges.
And finish with the toasted pine nuts.
Serve and enjoy!
Easy Substitutions
- Change the nuts. Try it with toasted almond slices, walnuts, or peanuts. Or no nuts, if you’re allergic, you can use sunflower seeds or pumpkin seeds for that bit of crunch.
- Switch the fish. The tahini sauce would go well with halibut, cod, walleye, or tilapia. Use your favorite kind!
Frequently Asked Questions:
I love tahini with fish, eggplant, chicken, and cucumber. If you like tahini sauce, try my Grilled Eggplant or Chicken Salad with Tahini Dressing recipes.
Yes you can! It can be a little bitter on it’s own, but has strong earthy and nutty flavors.
Kept in an airtight container, the fish will stay good for up to 3 days in the fridge.
More Seafood Recipes
- Sautéed Shrimp with Garlic and Chilies
- Jamaican Fish Escovitch
- Sweet and Spicy Baked Salmon
- Broiled Whitefish with Mango Salsa
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Whether you love seafood or are on the fence, my Lebanese Baked Fish with Tahini Sauce and Toasted Pine Nuts is the recipe to try.
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Ingredients
Instructions
- Pre-heat oven to 350 degrees and spray a baking dish with non-stick spray. Place fish in a single layer in baking dish and pat dry with paper towel before sprinkling both sides with salt and pepper.4 filets white fish, salt and pepper
- In a small bowl, whisk together tahini garlic sauce adding one tablespoon at a time of warm water until you've reached a nice, thin consistency ideal for drizzling. Drizzle sauce on top of the fish then bake in the oven until flakey with a fork, about 18-20 minutes.1/4 cup tahini, 2 tablespoons lemon juice, 1 teaspoon salt, 1 clove garlic, pinch cayenne, warm water
- While fish is baking, toast pine nuts in a dry pan on the stove or in the oven for 5-6 minutes. Garnish fish with toasted pine nuts and parsley to serve.1/4 cup toasted pine nuts, 1/4 cup minced parsley
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