Step 1

Lightly toast the pine nuts in a non stick pan until slightly golden being careful not to burn them. Set aside

Step 2

In a non stick pan, add a good drizzle of mild olive oil and caremalise the onions on medium heat for around 15 minutes, stirring often

Step 3

Set aside a quarter of the onions for garnishing and add the rest to a small pot

Step 4

In a bowl add the water, tahini, lemon juice and salt and stir vigorously until well combined

Step 5

Taste the tahini sauce if it needs any extra lemon, salt or water. The consistency should be not be too thick or too runny

Step 6

Transfer the sauce to the pot with the onions, heat the tahini sauce on the hob by bringing to the boil. Simmer on low heat for around 5 minutes

Step 7

Wash the fish fillets and dab with paper towel. Combine the flour, spices and ½ teaspoon of salt in a wide plate and coat the fish fillets well

Step 8

Heat up around 2 cups of vegetable oil in a deep pan and fry the fish fillets until crispy, turning half way for around 5 minutes in total

Step 9

Transfer the fish to a plate, spoon over the warm sauce and garnish with the extra onions and pine nuts. Serve with extra lemon wedges