- 5 fish fillets
- 1 1/2 tbsp olive oil
- 6 tbsp lemon juice
- 1/2 cup tahini
- 1 onion, sliced
- 1 cup baby bella mushrooms, sliced
- Lemon wedges (optional)
- Sprinkle fish with salt. Refrigerate for one hour.
- Preheat oven at 350 degrees.
- Place fish into a baking dish. Rub the fish on both sides with olive oil and pepper.
- Bake for 15-30 minutes or until the fish flakes easily with a fork. (depends on how thick the fillets are)
- While the fish is baking…
In a pan, heat some oil and garlic. Add the sliced onions and mushrooms. Sauté until the onions are golden and the mushrooms become soft. Set aside.
- In a bowl, combine tahini, 1/2 tsp of salt, and lemon juice. Mix well. If needed, add a few tbsps of water until the sauce reaches a nice consistency, not too thick. Set aside.
- When the fish is cooked, remove from the oven and let it cool for 5-10 minutes.
- Pour the sautéed onions and mushrooms over the fish.
- Pour the sauce over the fish.
- Bake for an additional 10-15 minutes at 325 degrees.
- Garnish with parsley and/or lemon wedges.
- Ready to serve.
This is a very simple and satisfying dish. The total time included about an hour refrigeration time and an hour cooking time. The dish was very flavorful and light. The tahini and lemon juice created an absolutely delicious sauce. The flavors combined very well with the onions, mushrooms, and fish fillets. I used 5 pieces of individually frozen whitefish fillets. They weren’t the very best whitefish fillets I have ever bought, but the sesame and lemony flavors tried to cover up the fishiness of the fillets and managed that pretty well. (I bought the frozen fish in bulk and have to slowly use them up.) I can manage this dish being awesome with fresh fish (for sure) or at least another type of frozen fish fillet, or maybe tilapia or something. This fish dish would go great with a side of jasmine rice or brown rice.