This is very popular in Syria and Lebanon and can be served cold with salads such as tabbouleh (page 76) or hot with rice.

　　

Ingredients

serves 6

　　2 pounds fish fillets, skinned and cut into 6 pieces

　　Salt

　　2 large onions, cut in half and thinly sliced

　　2–3 tablespoons extra-virgin olive oil

　　1 cup tahina

　　1/2–2/3 cup lemon juice, or to taste

　　1 cup water, or more as required

　　1/4 cup chopped flat-leaf parsley

　　2 or 3 lemons, cut in wedges, to serve with

　　

Step 1

Season the fish with salt.

　　

Step 2

In a large pan, sweat the onions in 2–3 tablespoons oil with the lid on over very low heat, stirring occasionally, until soft and just beginning to color.

　　

Step 3

Beat into the tahina the lemon juice and enough water to obtain a light creamy consistency (it will stiffen at first, before becoming smooth and runny). Add salt to taste.

　　

Step 4

Spread the onions on the bottom of a baking dish, lay the fish on top, and pour the sauce all over the fish. Bake in a preheated 400°F oven for 20–30 minutes, or until the fish flakes easily. Serve sprinkled with parsley.

　　

Variation

Step 5

Some fry the fish very briefly first, in shallow oil over high heat, so that it is lightly browned but not yet cooked inside, then bake it with the onions and the sauce for a further 10 minutes.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf