Roasted Halibut With Tahini Sauce

• 2 lemons
• 2 teaspoons zaatar*
• 1 teaspoon ground cumin
• 1 teaspoon red chile flakes
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 teaspoon extra-virgin olive oil
• 4 (1 in. thick) halibut fillets (about 1 1/2 lbs.)
• 1/4 cup tahini (sesame-seed paste)
• 1 garlic clove, peeled and smashed

1. Set rack in top third of oven and preheat to 450u0b0. Zest half of 1 lemon into a small bowl. Add zaatar, cumin, chile flakes, 1 tsp. salt, 1/4 tsp. pepper, and the oil; mix. Coat one side of fillets with paste.
2. Arrange halibut, paste side up, on a baking sheet and set on upper rack. Roast until fish is just cooked through, 6 to 10 minutes.
3. Put tahini, garlic, 2 tbsp. water, juice of 1/2 lemon, and remaining 1 tsp. salt and 1/4 tsp. pepper in a blender and whirl until smooth and pourable. Add more lemon juice to taste, and more water if you'd prefer a thinner sauce. Cut remaining lemon into wedges.
4. Serve fish with tahini sauce and lemon wedges.
5. *Find zaatar, a Middle Eastern spice blend of sesame seeds, sumac, thyme, and oregano, in your grocery store's spice aisle.
6. Wine pairing: A silky red like Crossbarn by Paul Hobbs 2012 Pinot Noir (Anderson Valley; $35); aromatic spices echo zaatar. --Sara Schneider

lemons, zaatar, ground cumin, red chile flakes, kosher salt, pepper, extravirgin olive oil, tahini, garlic

Taken from www.myrecipes.com/recipe/roasted-halibut-tahini-sauce (may not work)