Baked Whole Fish With Tahini Marinade

• 1 3-pound whole white-fleshed fish (such as sea bass or red snapper)
• 3 tablespoons tahini (sesame paste)
• 2 cloves garlic, peeled
• 2 tablespoons peanut or safflower oil
• 1 tablespoon soy sauce
• 2 tablespoons fresh ginger, minced
• Juice 1/2 lemon or to taste
• Freshly ground pepper to taste
• 2 tablespoons fresh thyme leaves
• 6 scallions, sliced
• 2 tablespoons toasted sesame seeds

1. Preheat oven to 375 degrees.
2. Wipe the fish dry with paper towels.
3. Place the tahini, garlic, vegetable oil, soy sauce, ginger, lemon juice and pepper in a food processor and puree until smooth.
4. Mix in the thyme and spread the mixture over the fish, inside and out.
5. Sprinkle with scallions and bake for 45 minutes to 1 hour, or until the fish is cooked.
6. Sprinkle with toasted sesame seeds and serve.

whitefleshed fish, tahini, garlic, peanut, soy sauce, fresh ginger, lemon, freshly ground pepper, thyme, scallions, sesame seeds

Taken from cooking.nytimes.com/recipes/9758 (may not work)