Fish with Tahini Sauce (Fish Tagine)


This fish dish is full of bright flavors. The light and flaky fish is baked in a tangy tahini sauce and topped with sweet, sauteed onions and toasted pine nuts.

Nutritional info
per serving

Calories 892
Fat 65g
Saturated fat 13g
Carbohydrates 17g
Sodium 1,406mg
Fiber 6g
Protein 69g
Cholesterol 161mg

Fish with Tahini Sauce (Fish Tagine)

4 fillets
Prep time: Cook time: Total time:


  • 4 (8-oz.) tilapia fillets
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 3 TB. plus 1 tsp. extra-virgin olive oil
  • [3/4] cup tahini paste
  • [1/3] cup lemon juice
  • [1/3] cup Greek yogurt
  • 1 cup water
  • 1 TB. minced garlic
  • 1 TB. dried cilantro
  • [1/2] tsp. cayenne
  • 4 TB. butter
  • 2 large yellow onions, sliced
  • [1/2] cup pine nuts


Preheat the oven to 450ºF.

Season both sides of tilapia with [1/2] teaspoon salt and black pepper.

In a nonstick pan over high heat, heat 3 tablespoons extra-virgin olive oil. Add tilapia, and cook for 2 minutes per side. Transfer tilapia to a casserole dish.

In a large bowl, combine tahini paste, lemon juice, Greek yogurt, water, garlic, cilantro, cayenne, and 1 teaspoon salt. Pour tahini sauce over tilapia, and bake for 15 minutes.

Meanwhile, in a large skillet over medium-low heat, heat butter. Add yellow onions and remaining [1/2] teaspoon salt, and cook for 20 minutes or until onions are golden and caramelized. Remove from heat.

In a small saucepan over medium-low heat, heat remaining 1 teaspoon extra-virgin olive oil. Add pine nuts, and toast for 2 minutes or until golden brown. Remove from heat.

To serve, spoon caramelized onions over tilapia and tahini sauce, and sprinkle toasted pine nuts over top. Serve with pita bread or pita chips.

Tasty Tip
If you like the flavor of cilantro, you can sprinkle some fresh chopped cilantro on top before serving.

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