Tajen Samak bi Tahina

• 2 pounds fish fillets, skinned and cut into 6 pieces
• Salt
• 2 large onions, cut in half and thinly sliced
• 23 tablespoons extra-virgin olive oil
• 1 cup tahina
• 1/22/3 cup lemon juice, or to taste
• 1 cup water, or more as required
• 1/4 cup chopped flat-leaf parsley
• 2 or 3 lemons, cut in wedges, to serve with

1. Season the fish with salt.
2. In a large pan, sweat the onions in 23 tablespoons oil with the lid on over very low heat, stirring occasionally, until soft and just beginning to color.
3. Beat into the tahina the lemon juice and enough water to obtain a light creamy consistency (it will stiffen at first, before becoming smooth and runny).
4. Add salt to taste.
5. Spread the onions on the bottom of a baking dish, lay the fish on top, and pour the sauce all over the fish.
6. Bake in a preheated 400F oven for 2030 minutes, or until the fish flakes easily.
7. Serve sprinkled with parsley.
8. Some fry the fish very briefly first, in shallow oil over high heat, so that it is lightly browned but not yet cooked inside, then bake it with the onions and the sauce for a further 10 minutes.

fish, salt, onions, extravirgin olive oil, tahina, lemon juice, water, flatleaf, lemons

Taken from www.epicurious.com/recipes/food/views/tajen-samak-bi-tahina-373348 (may not work)