📝 About This Recipe
Originating from the coastal city of Sidon, Tajen Samak is a masterpiece of Lebanese seafood artistry that balances earthy, nutty, and citrus flavors. This dish features flaky white fish smothered in a rich, warm tahini sauce and topped with a mountain of deeply caramelized onions and toasted pine nuts. It is a sophisticated celebration of textures, offering a savory-sweet profile that transforms a simple piece of fish into a royal Mediterranean feast.
🥗 Ingredients
The Fish
- 2 pounds White Fish Fillets (Sea Bass, Snapper, or Cod work best)
- 2 tablespoons Olive Oil (Extra virgin)
- 1 teaspoon Cumin (Ground)
- to taste Salt and Black Pepper
Caramelized Onions
- 4 large Yellow Onions (Thinly sliced into half-moons)
- 4 tablespoons Vegetable Oil (For frying)
The Tahini Sauce (Tarator)
- 1 cup Tahini Paste (High quality, well-stirred)
- 3/4 cup Lemon Juice (Freshly squeezed)
- 4 cloves Garlic (Crushed into a fine paste)
- 1/2 to 1 cup Water (To reach desired consistency)
- 1 teaspoon Coriander (Ground)
Garnish
- 1/4 cup Pine Nuts (Toasted until golden)
- 1/4 cup Fresh Parsley (Finely chopped)
- 2 tablespoons Pomegranate Arils (Optional, for a pop of color)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Pat the fish fillets dry with paper towels to ensure a good sear.
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2
Season the fish fillets on both sides with salt, pepper, cumin, and a drizzle of olive oil. Place them on a parchment-lined baking sheet.
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3
Roast the fish in the oven for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork. Set aside and keep warm.
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4
While the fish roasts, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onions.
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5
Sauté the onions for 20-25 minutes, stirring frequently. You want them to turn a deep, dark caramel brown without burning them. This is where the sweetness of the dish lives.
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6
In a medium mixing bowl, whisk together the tahini paste, crushed garlic, and lemon juice. The mixture will initially seize and become thick.
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7
Gradually whisk in the water, a few tablespoons at a time, until the sauce becomes smooth and has the consistency of heavy cream.
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8
Whisk in the ground coriander and a pinch of salt. Taste and adjust lemon or salt to your preference.
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9
Pour the tahini mixture into a saucepan and cook over medium-low heat for 5-8 minutes, stirring constantly. The sauce should thicken slightly and turn a shade darker.
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10
Carefully fold half of the caramelized onions into the warm tahini sauce.
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11
To assemble, place the roasted fish fillets in a deep serving platter or a traditional clay tajen pot.
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12
Pour the warm onion-tahini sauce over the fish, covering it completely.
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13
Top with the remaining caramelized onions, toasted pine nuts, and fresh parsley.
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14
Serve immediately while warm, or at room temperature as is traditional in many Lebanese households.
💡 Chef's Tips
Don't rush the onions; low and slow heat is the secret to getting that jammy, sweet flavor that balances the tart tahini. If the tahini sauce breaks or looks oily while heating, whisk in a tablespoon of warm water vigorously to emulsify it back together. Use a high-quality Lebanese or Palestinian tahini for the smoothest texture and least bitterness. For an extra layer of flavor, you can pan-fry the fish in the same oil used for the onions before finishing it in the oven. Always use fresh lemon juice; bottled juice will make the sauce taste metallic and flat.
🍽️ Serving Suggestions
Serve with 'Sayadieh' rice (spiced fish rice) for a complete Lebanese seafood feast. Accompany with a crisp Fattoush salad to provide a refreshing, crunchy contrast to the creamy sauce. Warm pita bread is essential for scooping up every last drop of the tahini sauce. A chilled glass of Lebanese white wine, like a Chateau Musar Jeune White, pairs beautifully. Offer extra lemon wedges on the side for those who prefer a brighter, more acidic finish.