Baked Fish With Tahini Sauce

Baked fish with tahini sauce
Fish dinner, Ziva_K/Getty Images
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
537 Calories
37g Fat
12g Carbs
39g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 537
% Daily Value*
Total Fat 37g 48%
Saturated Fat 6g 32%
Cholesterol 111mg 37%
Sodium 325mg 14%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 14%
Protein 39g
Calcium 161mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This quick, easy and delicious recipe for baked fish with tahini sauce is a favorite in my family. It is a variation on a classic Middle Eastern-North African recipe, with a few touches. Choose a white fish like snapper, tilapia or halibut. We’ve also made this with wild salmon. The tahini sauce will easily keep for a week, so save any leftovers for salads, sandwiches, topping steamed rice or dip for veggies.


  • 1 onion (sliced very thin)
  • 4 (4- to 5-ounce) fish filets
  • 1 teaspoon herbes de Provence (or thyme leaves)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 tablespoon olive oil
  • Optional: 2 tablespoons lemon juice (or white wine)
  • For the Sauce:
  • 1/2 cup sesame tahini
  • 1/4 to 1/2 cup water (hot)
  • 2 cloves garlic (chopped fine)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice (1 lemon)
  • 1 tablespoon parsley (finely chopped)
  • 1 pinch cayenne
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 F.

  3. Lightly oil a baking pan and scatter the sliced onion across it. Lay the fillets side-by-side on the pan, on top of the onions, and sprinkle with the herbs and seasoning. Drizzle with olive oil and lemon.

  4. Bake the fish for 10 minutes, or until it flakes easily with a fork.

  5. While the fish is baking, whisk together the tahini and 1/4 cup of hot water. If the mixture is too thick, add additional water 1 tablespoon at a time until it is thick but creamy.

  6. Add the garlic, olive oil and lemon juice and whisk thoroughly. If necessary, add warm water until the sauce reaches desired consistency. Add the parsley and seasonings to taste.

  7. When the fish is cooked, top it with the sauce and serve immediately.