Step 1

Heat a large, thick-bottomed frying pan over medium heat. Sauté the onion in 4 Tbsp olive oil until softened but not coloured, 8–12 minutes.

Step 2

Meanwhile, mix the tahini, yogurt, lemon juice, ground cumin, ground coriander and 250 ml (1 cup) water with a little salt and pepper.

Step 3

When the onion has softened, reduce the heat to low, then pour the tahini mixture over the onion. Stir well and gently heat the sauce, stirring continuously. Season to taste with salt and pepper. Remove from the heat as soon as the sauce is warm.

Step 4

Meanwhile, heat a large, thick bottomed frying pan over medium heat. Season the fish with salt and pepper. If using skin on fillets, make small incisions through the skin to prevent it from curling up too much during cooking. Add the oil, then place the fish fillet skin side down. Press down (to avoid curling) and fry until nearly cooked through, then flip and finish cooking on the other side. It’ll need a few minutes skin side down, but only a few moments on the other side.

Step 5

Serve immediately with the tahini and onion sauce, topping with pistachios, sumac and fresh herbs.