Recipe: Baked Fish with Tahini Sauce and Baked Pita Points

This is another “original recipe” I came up with. Growing up, we used to have these big fish fries on Sunday where we’d deep fry fish (on the bone) and pita bread and then eat them with a tahini sauce (you see it a lot in Lebanon at the coastal restaurants). I decided to put a healthy spin on that old tradition.

This is really simple, healthy, and delicious. First, I put some salt, pepper, and olive oil on a nice big piece of cod and baked it in the oven at 400 degrees for about 12-15 minutes.

In the meantime, go ahead and also cut a couple of pieces of pita bread into triangles. (I used pocket pita but you can use whatever you have available) Lay them in a pan and sprinkle with a little salt, pepper, garlic powder, and olive oil. Toss together and then make sure they’re all laying flat in the pan. Put in the oven on the rack under the fish, closer to the bottom.

For the tahini sauce, I just took a clove of garlic and mashed it with a couple of pinches of salt salt in the bottom of the bowl with a mortar. Then I added about 5 tablespoons of tahini and the juice of 1 lemon. You might need to add a little more salt at the end.

Once the fish finished baking, I removed it from the oven and tented it with some foil for a minute while I gave the pita points a minute to finish up. They probably take about 15 minutes to get nice and crunchy.

Once the pita chips were done, I served the fish on each plate and topped the fish with tahini sauce and chopped parsley.

As a side, we had sauteed some spinach in olive oil and garlic. It complimented the fish and tahini really well.

The pita chips were served on the plate along with some babaganoush (recipe for that is coming soon).

Tahini is derived from sesame seeds and is a great source of protein, essential fatty acids, B vitamins and calcium.

I highly recommend this dish for a satisfying and light meal.

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