Baked fish in tahini sauce (Siniyet samak bil tahineh) from Falastin: A Cookbook (page 208) by Sami Tamimi and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato dagga

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cod fillets for cod loins or any any sustainably sourced white fish such as hake or halibut work well.

  • ThePatheticBaker on March 23, 2023

    The tahini sadly dominates the dish. It needs cutting back (by half?) and the lemon juice increasing (double?) to provide a better balance of flavours. Then perhaps the cod will have a chance to make itself present.

  • KarinaFrancis on September 03, 2022

    Yum! The flavours worked beautifully together and the tahini kept the fish beautifully moist. I de-seeded the chilli, I’ll leave the seeds in next time for more punch. It needs the lemon at the end to cut through the richness

  • ezwriternc on March 01, 2022

    I thought this was just ok. I felt the fish was smothered by the sauce. It could use a little tweaking but I don't think I'll be taking the time to make it again and try alternatives. I did add some feta and kalamata olives because it felt like it needed some more oomph to cut through the tahini sauce.

  • DePollepel on August 26, 2021

    mwah not so special

  • FJT on June 19, 2021

    I'm going to be the dissenting voice - this was fine, but it really didn't wow us and I wouldn't bother making it again.

  • TrishaCP on June 13, 2021

    Really delicious baked fish! I agree the chiles could be better dispersed (I had some really spicy ones), but overall another great dish. Nice to have a creamy comfort option not involving dairy.

  • maxenbelgica on June 07, 2021

    This was fantastic. Made it with frozen pangasius fillets and substituted pistachios for pine nuts, which I didn't have. It was easy and really delicious. The Tahini sauce is magic.

  • Lsblackburn1 on February 21, 2021

    This was very nice! I used one large Anaheim chili and if I made it again, I might try cooking that along with the onions instead of just throwing it in at the last step. More flavor from it? Served with a kale pilaf.

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