Step 1

If necessary, rub the fish with white vinegar and salt then rinse with cold water in order to tame down any smell.

Step 2

If using whole scaled fish, cut slits in it prior to baking. Alternatively you can also use fish filets.

Step 3

Rub fish with a tablespoon of olive oil and sprinkle some lemon juice on it. If you’re cooking a whole scaled fish, insert lemon slices inside the fish for flavoring.

Step 4

Place fish on olive oil-greased cooking tray and bake at 300F for 20-25 minutes.

Step 5

In a small frying pan, mix 1 cup of pine nuts with 1-2 tablespoon of olive oil and fry on medium heat for about 3 minutes or until lightly browned. Be careful as they can burn very fast.

Step 6

Set aside half of the fried pine nuts for garnish. And the other half crush them into a mortal and pestle and use them in making the sauce.

Step 7

In a deep sauce pan, ad the crushed garlic, lemon juice, the Tahini paste, water, salt, coriander and chili powder. Mix well and cook on medium heat while stirring constantly (very important so they don’t stick or burn) until it boils then lower the heat.

Step 8

Crush half of the pine nuts in a mortar and pestle then add them to the sauce pan mixing well then put on simmer.

Step 9

Lay the baked fish in a deep serving platter, pour the sauce on top, garnish with the finely chopped parsley and browned pine nuts. Serve hot with pita bread. This goes well with a side of Hummus and Tabbouleh Salad and enjoy.