Fish Baked with Golden Onions and Tahina Sauce

Preparation info
  • Yield:

    4 to 6

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

The only time-consuming step in this easy-to-do Middle Eastern and Israeli favorite is caramelizing the onions to a deep bronze-gold. But that is the key to this recipe’s success—just as it is to countless others in the Sephardi and Ashkenazi repertoire. Here the savory onions combine with creamy, slightly bitter tahina sauce and sweet, buttery pine nuts to create subtle flavor layers with every bite of fish. I sprinkle on a light dust of red Aleppo pepper or smoked paprika for a spice fini