Tajin Samak bi Tahina

• Olive oil
• 2 large onions, sliced
• 300 ml (½ pint) tahina

Sauté the onions in olive oil until soft and slightly coloured. Beat lemon juice and enough water into the tahina to achieve a light cream sauce (it will stiffen at first before becoming smooth). Add salt to taste. Spread two thirds of the onions at the bottom of an oven dish, lay the fish on top and sprinkle with the remaining onions. Pour the sauce over the fish and