Cooking tajen Fish Tahini with Merijn Tolطاجن سمك على الطريقه اللبنانيه – | #Ramadan Kareem!

Join us while we cook a warm meal for Ramadan!
This video is one of 30 Ramadan videos.
Sponsord By Hannafood
Ingredients:

Olive oil
2 firm white fish filets like seabass or cod
1 clove of garlic, finely sliced
1 orange or clementine
1 lemon
1 spring onion, finely sliced
150 ml tahina
50 ml sunflower oil
50 g pine nuts
50 g almonds
2 tsp of capers
2 tsp of parsely
1 tsp sumac

Heat some olive oil. Fry the fish fillets with ¾ of the garlic for 2-3 minutes until just done. Let it fall apart a bit. Divide nicely over a plate. Grate the zest of the orange or tangerine and lemon on top and sprinkle the spring onion on top. Squeeze the citrus fruit and stir half through the tahina with the rest of the garlic and some salt until you have a creamy sauce. If it gets too thick, that happens with tahina, but dont worry: add some more citrus juice or water and stir. Heat the sunflower oil and fry the pine nuts and almonds until golden brown. Remove from pan and let cool. Fry the capers in the same oil until golden brown and crispy. Spoon the tahina sauce over the fish, sprinkle with the almonds and pine nuts, capers and sprinkle with the parsley and sumac. Sprinkle with some more olive oil. Enjoy!

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