Whole Baked Fish in Tahini Sauce
A whole fish baked in a simple, clean tahini sauce with lemon and parsley — the everyday coastal Sunday fish dish. This is the domestic, unfussy version that sits between the elaborate samke harra and a plain grilled fish: the tahini sauce keeps the fish moist and creates a silky, tart pan sauce.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 fish (about 1.2kg) whole sea bass, cleaned and scored
- 200 g raw tahini
- 80 ml lemon juice
- 150 ml water
- 4 cloves, minced garlic
- 1 small bunch fresh flat-leaf parsley
- 3 tbsp olive oil
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Preheat oven to 190°C.
- Season the fish inside and out with salt and pepper. Tuck a few parsley sprigs inside the cavity.
- Make the tahini sauce: whisk tahini with lemon juice (it will seize), then whisk in water until the sauce is smooth and pourable — the consistency of heavy cream. Add garlic and salt.
- Oil the baking dish. Place the fish in it. Pour the tahini sauce over and around the fish, making sure it gets into the scored cuts.
- Bake 35–40 minutes. The tahini sauce should have set and turned a pale gold color. The fish is done when a skewer inserted at the thickest point meets no resistance.
- Scatter with fresh parsley. Serve directly from the baking dish with rice or bread.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Whole Baked Fish in Tahini Sauce?
A whole fish baked in a simple, clean tahini sauce with lemon and parsley — the everyday coastal Sunday fish dish. This is the domestic, unfussy version that sits between the elaborate samke harra and a plain grilled fish: the tahini sauce keeps the fish moist and creates a silky, tart pan sauce.
Where is Whole Baked Fish in Tahini Sauce from?
Whole Baked Fish in Tahini Sauce comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Whole Baked Fish in Tahini Sauce vegetarian?
No — as written, Whole Baked Fish in Tahini Sauce includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of lemon juice in Whole Baked Fish in Tahini Sauce?
The lemon juice called for here is part of the traditional recipe and gives Whole Baked Fish in Tahini Sauce its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Whole Baked Fish in Tahini Sauce?
In a Lebanese mains spread, Whole Baked Fish in Tahini Sauce is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Whole Baked Fish in Tahini Sauce ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.