Fish in sumac-tahini sauce
What she order? Fish filet in sumac-tahini sauce.
Fish in sumac-tahini sauce
This Syrian recipe is also called 'tajen samak'. If you liked the other tahini recipes on this site, be sure to try out this warm, cooked version of tahini sauce, it's a bit different!
Equipment
- Oven proof dish
Ingredients
- 1 tbsp olive oil
- 2 white onions
- 2 tsp sumac
- salt & pepper
- 350 g firm white fish filets pollack, haddock,…
Sauce
- 75 ml tahini
- 3 tbsp lemon juice (eq. 1 lemon)
- 85 ml water
- 2-3 cloves of garlic crushed
- 1 tsp nutmeg
- salt & pepper
Garnish
- parsley chopped
- pine nuts toasted
- sumac
- slices of lemon
Instructions
- Preheat the oven to 150°C.
- Toast the pine nuts in the pan over medium heat, so they get a bit brown and release their aroma. Be careful not to burn them, and stay with them! Put in a bowl and set aside for later.
- In a big pan, sauté the onions in a little olive oil on medium heat for 5 minutes, or until soft. Add a little salt to help draw out the moisture. When soft, add the sumac, salt & pepper to taste.
- Spread the sautéed onion over the bottom of an oven proof dish. Put the fish filets on top and sprinkle the dish with sumac, olive oil and salt & pepper. Put the dish in the oven for 15 minutes.
- Meanwhile, make the sauce. Whisk all the ingredients together in a small saucepan. The amount of garlic and lemon juice is up to your taste. Heat up the sauce on a medium heat, until it starts to bubble and boil.
- Take the dish out of the oven, pour over the sauce so the fish is covered, and put it back in the oven for another 10-15 minutes. After this, cut into a thick part of the fish to make sure it's cooked through.
- Before serving, sprinkle the dish with parsley, toasted pine nuts, sumac and lemon slices. Serve with rice, and/or vegetables.
Notes
From ‘Sumak‘ by Anas Atassi.