Lebanese-Style Fish with Tahini-Lemon Sauce
This Lebanese-style fish with tahini-lemon sauce pan-sears white fish, then tops it with deeply caramelized onions and a tangy tahini-lemon sauce known in Lebanon as samak bi tahini, ready in 40 minutes. Lemon does double duty here, cutting through the richness of the tahini and balancing the sweetness of the slow-cooked onions until the whole plate tastes exactly as bright as it looks. Serve it alongside our lemon vinaigrette roasted vegetables to round out the meal.
Quick answer: Pan-seared white fish topped with deeply caramelized onions and a tangy tahini-lemon sauce, known in Lebanon as samak bi tahini. Finished with toasted pine nuts and a pinch of sumac, ready in 40 minutes.
Instructions
Season the fish with salt and pepper. Pan-sear in a little oil over medium-high heat, about 3-4 minutes per side, or bake at 400°F (200°C) for 15-18 minutes until just cooked through.
Meanwhile, caramelize the sliced onions in olive oil over medium-low heat, stirring occasionally, for 15-20 minutes until deep golden brown.
Make the tahini sauce: whisk tahini, lemon juice, minced garlic, and a pinch of salt together. It will seize into a thick paste at first, keep whisking and add water a tablespoon at a time until smooth and pourable.
Toast the pine nuts in a dry skillet over medium heat until golden, 2-3 minutes, watching closely so they don't burn.
Plate the fish, top with the caramelized onions, drizzle generously with the tahini-lemon sauce, then scatter with pine nuts and parsley. Finish with a pinch of sumac if using.
Questions people actually ask
Firm white fish like snapper, cod, tilapia, or sea bass all work well. Use fillets for a quicker weeknight version or a whole fish for a more traditional presentation.
Yes, it keeps in the fridge for up to 4 days. It'll thicken as it sits, just whisk in a splash of water to loosen it before serving.
Sumac is a tangy, lemony ground spice common in Levantine cooking. It's worth seeking out for the authentic finish, but the dish is still good without it.
Yes, bake at 400°F (200°C) for 15-18 minutes depending on thickness, until it flakes easily with a fork.
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