Lebanese Fish Tagine

This recipe is one of my brother-in-law’s specialties, and it has been such a long time since I’ve had it, or actually since I’ve remembered it. Out of the blue, the other day, it just pops into my head and I decided to make it.

It is a quick recipe, very easy to make and is ready in a snap. So, it is perfect for those days where time is tight.

It can be made with fish, or canned tuna for a faster version, which can  be a life saver.

Lebanese Fish Tagine.

Serves 4


  •  2 cans of Tuna or 4 fillets of white fish
  • 1/3 medium onion chopped
  • Juice of 1 lemon
  • 2 cloves of garlic crushed
  • 3 Tbsp Tahini
  • salt & pepper to taste
  • 2 Tbsp olive oil
  • 1/8 cup toasted pine nuts
  • 1/8 cup slivered almonds


 Bake the fish with slices of lemon for about 20 min at 325° (if using fish fillets)

In the meantime prepare the Tahini sauce, by pounding garlic and adding lemon juice to the Tahini. Then add water to get a creamy consistency.

Sauté the onions in the oil till translucent.

Add the fish and sauté for about 5 minutes.

Add the Tahini sauce to the sautéing pan, bring to a boil and let it thicken.

Sprinkle with the toasted nuts before serving.

Serve it with Pita or Pita Chips.


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