tehini baked fish | Imamother

Mrs Bissli

Sat, Sep 21 2013, 8:23 pm

This turned out to be a big hit (and less labour intensive than the Moroccan fish I was planning to cook in the first place...)

1 piece of white-fleshed fish (cod, haddock) per person
3 tbsp. matbucha
4 tbsp. SEASONED tehina (in jar, undiluted)
juice from 1/2 lemon
paprika/chili peppers

Preheat oven at 180C. Line a baking pan with foil. Rinse and pat-dry fish.
Coat foil with oil/oil spray very thinly. Line fish fillets skin-side down.
(I suggest you roll up if using thin fillets like flounder or sole).

Mix matbucha, tehina and lemon juice well, till you get rather thick paste.
(Amount given is good for about 4pieces, adjust amount accordingly).
Smother the top of fish fillet with this mix, covering evenly.
Sprinkle some paprika or chili peppers.

Bake uncovered for 20min, check for doneness. Best served hot.