Dairy-Free Lebanese Spicy Fish with Tahini

Spicy baked fish with a dairy-free tahini topping and a spicy chili oil drizzle. The spice can be customized to your preference.

40m4 servings

Contains fishContains sesameDAIRY-free

400 cal|35g protein|15g carbs|22g fat|3g fiber

Ingredients

about 680 g White fish fillets (cod, snapper, etc.)
0.5 cup Tahini
3 tbsp Lemon juice
3 cloves Garlic
0.25 cup Water
0.5 tsp Salt
1 tsp Red pepper flakes
0.5 tsp Cumin
2 tbsp Olive oil
0.25 cup Fresh cilantro, chopped
2 tsp Hot chili oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to about 205°C (200°C).
2In a bowl, whisk together tahini, lemon juice, minced garlic, water, salt, red pepper flakes, and cumin until smooth. Adjust consistency with more water if needed.
3Place fish fillets on a baking sheet lined with parchment paper.
4Pour the tahini mixture over the fish fillets.
5Drizzle olive oil over the fish.
6Bake for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
7Garnish with fresh cilantro and drizzle with hot chili oil before serving.
8Serve hot.

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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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