Palestinian
Samak bi Tahini
A Palestinian fish dish baked under a lemony tahini sauce with soft onions, garlic, cumin, and toasted pine nuts. It is often served warm or at room temperature with khubz or rice to catch the rich sauce.
Ingredients
- Whole sea bream or sea bass, cleaned and scaled1 medium, about 650g
- Yellow onions, thinly sliced2 medium
- Tahini1/2 cup
- Fresh lemon juice1/4 cup
- Cold water1/2 cup, plus more as needed
- Garlic cloves, crushed2
- Olive oil2 tbsp
- Ground cumin1 1/2 tsp
- Ground coriander1/2 tsp
- Ground allspice1/4 tsp
- Salt1 tsp, divided
- Black pepper1/2 tsp
- Pine nuts2 tbsp
- Chopped parsley2 tbsp
- Lemon wedgesfor serving
Method
- Heat the oven to 200°C.
- Pat the fish dry, then make 2 or 3 shallow slashes on each side down to the bone.
- Rub the fish inside and out with 1 tablespoon olive oil, 1 teaspoon cumin, the coriander, allspice, black pepper, and 1/2 teaspoon salt.
- Place the fish in a baking dish and roast for 15 minutes, until just beginning to firm but not fully cooked through.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat and cook the sliced onions with a pinch of salt for 12 to 15 minutes, stirring often, until soft and golden at the edges.
- In a bowl, whisk the tahini with the lemon juice; it will thicken and seize at first.
- Whisk in the cold water gradually until the sauce is smooth, pale, and pourable like thin cream.
- Stir the crushed garlic, remaining 1/2 teaspoon cumin, and remaining 1/2 teaspoon salt into the tahini sauce.
- Spoon the cooked onions around and partly over the fish in the baking dish.
- Pour the tahini sauce over the fish and onions, shaking the dish gently so the sauce settles around the fish.
- Return the dish to the oven and bake for 12 to 15 minutes, until the sauce is set at the edges and bubbling lightly.
- Toast the pine nuts in a small dry pan over medium heat, shaking often, until golden.
- Rest the fish for 5 minutes, then scatter with toasted pine nuts and chopped parsley.
- Serve warm or at room temperature with lemon wedges, bread, or plain rice.
Common questions
Can I substitute another fish for sea bream or sea bass in Samak bi Tahini?
Yes. Use a firm white fish that holds together well, such as snapper, grouper, cod, or haddock. Adjust roasting time to thickness: thinner fillets need less time, thicker whole fish may need a few extra minutes.
How long does Samak bi Tahini take from start to finish?
Plan for about 35 to 45 minutes total. Onion cooking takes 12 to 15 minutes, the fish roasts for 15 minutes first, then finishes in the tahini sauce for a short final bake until just cooked through.
What are the most common mistakes when making the tahini sauce?
The biggest mistake is adding water too fast, which can make the sauce lumpy or too thin. Whisk in lemon juice first, then add cold water gradually. Also, don’t skip the garlic and salt balance, which sharpens the sauce.
How should I store leftovers, and can I reheat this dish?
Store fish and sauce in an airtight container in the fridge for up to 2 days. Reheat gently at low oven heat, covered, to avoid drying out the fish. The tahini may thicken, so add a splash of water if needed.
What should I serve with Samak bi Tahini?
Serve it with warm flatbread, rice, or roasted potatoes to soak up the sauce. A simple cucumber-tomato salad, pickles, or lemon wedges work well. Finish with parsley and toasted pine nuts just before serving for best texture.