Samak Bil Tahini (Baked Fish with Tahini Sauce)

• 350 g White fish fillet, skinless
• 1 medium Yellow onion
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1 tsp Ground cumin
• 90 g Tahini
• 1 medium Lemon
• 80 ml Water
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 10 g Fresh parsley

1. Heat the oven to 200°C (390°F). Thinly slice the onion, and crush the garlic.
2. Spread the onion in a baking dish and drizzle with the olive oil. Sprinkle over half the salt, the pepper, and the cumin, then toss to coat.
3. Nestle the fish fillets among the onions and rub the crushed garlic over the top. Season with the remaining salt, then bake for 12 to 15 minutes, until the fish is just turning opaque at the thickest part.
4. Meanwhile, whisk the tahini with the juice of half the lemon, then whisk in the water a little at a time until smooth and pourable. Taste and add a little more lemon juice if you want it sharper.
5. Pour the tahini sauce over the fish and onions, coating the surface evenly. Return to the oven for 10 to 12 minutes, until the sauce is lightly golden at the edges and the fish flakes easily.
6. Finely chop the parsley and scatter it over the top. Cut the remaining lemon into wedges and serve alongside.

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