Serves 4 – 5

1kg cod fish fillets (or any firm whit fish)
3 onions sliced
1 cup tahini
1 cup orange juice
1/2 cup lemon juice
1 tbs malt vinegar
1 cup water
1 tsp cumin powder
5 tbs. oil for frying
Salt & pepper

Optional extra topping:

2 tbs pine nuts (optional)
1 tbs butter (optional


When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.

Heat oil in pan. Add the fish and fry til browned. Remove and drain on kitchen paper. Fry onions with the same oil til soft. Remove with slotted spoon. Mix tahini with the juices and remiander of the ingredients. Place the fish in an oven tray. Place the onions on top. Pour the tahini mixture on top and bake in a moderate heat oven for 20 mins. Serve warm with green salad. (If using extra topping: fry pine nuts in the butter till browned and spread over dish.)


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