The combination of fish and tahini is hard to resist, but if you’re looking for a shortcut or want to keep the focus on the lemon, this easy recipe works just as well without the sauce.
If you do use the tahini sauce, make the whole quantity of the master recipe and save the leftovers for drizzling over all sorts of roasted vegetables, meat, salads, and fish. Most meaty white fish, such as sea bass or halibut, works just as well here, as does salmon.
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