Samak bil Tahini (Baked Fish with Tahini Sauce)
White fish baked over sweet onions and finished with a creamy, lemony tahini sauce, served on fluffy rice.
Made with Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £2.16 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat and cook the onions with a pinch of salt for 12 to 15 minutes, stirring now and then, until soft and golden. Add the garlic for the last minute.
14 min - 2
Rinse the rice until the water runs clear. Cook in a pan of boiling salted water for 10 to 12 minutes until tender, then drain and keep warm.
11 min - 3
Spread the onions in an ovenproof dish. Rub the cod with the remaining oil, the cumin and salt, then lay the fillets on the onions.
- 4
Bake for 8 minutes. Meanwhile, stir the lemon juice into your ready made tahini sauce (see the base recipe) and add cold water until it is thick but spoonable.
8 min - 5
Spoon the tahini sauce over the fish and bake for a further 6 to 8 minutes, until the fish is opaque and flakes easily and the sauce is set at the edges.
7 min - 6
Scatter with parsley and serve with the rice, the baked onions and lemon wedges.
Tips
- Cook the onions slowly. They should be soft and golden, as their sweetness balances the sharp tahini.
- Fish is cooked when it turns opaque and flakes easily. Check at the thickest part so it does not dry out.
- Hake, haddock or sea bass fillets work equally well. Adjust the time by a minute or two for thickness.
Storing and freezing
Cool leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat gently until steaming hot all the way through. Cool rice quickly and reheat it only once.
Questions
Can I use frozen fish?
Yes. Thaw it fully in the fridge overnight, pat dry and cook as above. Frozen fish releases more water, so drain any liquid from the dish before adding the tahini.
Why did my tahini sauce split in the oven?
Too much heat or too little water. Keep the sauce spoonable and bake it for only the final 6 to 8 minutes. A little oil separating at the edges is normal.
More made with tahini sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.