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Lebanese fish tajen with tahini and rice

Fish tajen with tahini is a Lebanese dish for 4 people, ready in 50 minutes, rated easy, at about €4.30 per person. Whiting fillets bake over softened onions, topped with a lemony tahini sauce, and come to the table with rice and golden pine nuts. The key is whisking the sauce until it turns smooth and pale.

Tonight we're heading to Lebanon with a fish tajen, draped in a creamy tahini and lemon sauce, served with rice and golden pine nuts.

Lebanese fish tajen with tahini and rice
Total time
50 min
Difficulty
Easy
Cost per person
€4.30
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Fall

Tahini is what makes this dish special. Whisked with cold water and lemon, it turns into a creamy, tangy sauce that coats the fish without weighing it down. The softened onions underneath add a touch of sweetness, and the pine nuts, toasted right at the end, bring the crunch that separates a simple dish from one people ask for again.

This is a recipe for an evening when you have a little more time than usual, or for a Sunday when you want to step away from the usual baked fish. It especially appeals to fans of Mediterranean flavors, the tahini and cumin give it a bold profile that rarely wins over picky kids but delights curious guests.

The ingredients

4 people

Fish counter

  • Whiting fillets 700 g

Pantry

  • Tahini 4 tbsp
  • Pine nuts 40 g
  • Cuminoften in the pantry 1 tsp
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Lemons 2
  • Garlic 2 cloves
  • Onions 2
  • Parsley 1 sprig

Allergens Fish, Sesame, Tree nuts

The step by step recipe

  1. Slice the onions and cook them in the olive oil until golden. 15 min

    Let them cook over low heat, they'll caramelize and give the dish a sweet base.

  2. Whisk the tahini with the lemon juice, crushed garlic, cumin, salt, and 10 cl of cold water.

    It thickens first, then loosens up, keep whisking until it's smooth.

  3. Spread the onions in a baking dish, lay the salted and peppered fish fillets on top, coat with the tahini sauce, and bake at 190°C. 20 min

    Stop baking when the sauce simmers at the edges and the fish flakes easily.

  4. Toast the pine nuts dry in a skillet, watching them closely. 3 min

    They go from golden to burnt in seconds, tip them onto a plate as soon as they're ready.

  5. Cook the rice in salted water, drain it, and serve with the fish, pine nuts, and parsley. 12 min

    Sprinkle on the parsley just before serving to keep some green on the plate.

Our tips to get it right

  • Pick a tahini that's fairly runny and not too bitter, some jars are thicker and need extra water to loosen up.
  • Season the fillets lightly before baking, since the tahini sauce is already rich, too much salt will make it heavy.
  • Cut the whiting fillets into even pieces before cooking, they'll cook more evenly and be easier to serve.

The variations

  • Swap the whiting for cod or sea bream, two white fish that hold up well under the tahini sauce.
  • For a vegetarian version, replace the fish with eggplant slices roasted in the oven, then coat them with the sauce.
  • To save time, make the tahini sauce the day before and keep it chilled, so all that's left is baking the fish that evening.

What to serve it with

  • A cucumber and fresh mint salad
  • Warm pita bread
  • Mint tea

Storage

The tajen keeps for 2 days in the fridge in a sealed container. Reheat it gently in the oven or in a skillet over low heat so the fish doesn't dry out. It's best not to freeze it, since the tahini sauce changes texture once thawed.

Questions about this dish

Can you make the tahini sauce ahead of time?

Yes, you can make it the day before and keep it in the fridge in a sealed container. Whisk it again right before using, since it thickens a bit as it sits.

What fish works well instead of whiting in this recipe?

Cod, sea bream, or hake all work well, since they're firm white fish that hold together during baking. Avoid oily fish, as they'd make the sauce feel heavy.

How do you keep the tahini sauce from splitting while baking?

Whisk the tahini thoroughly with cold water and lemon before pouring it over the fish, until it's smooth. Watch the oven too, a sauce that boils too hard can separate slightly.

Can you swap the pine nuts for another nut?

Sliced almonds or chopped cashews work well in place of pine nuts. Toast them dry the same way, keeping a close eye on them.

How long does it take to make a Lebanese fish tajen with tahini and rice?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Lebanese fish tajen with tahini and rice?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Lebanese fish tajen with tahini and rice cost?

About €4.30 per serving, or €17.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, sesame, tree nuts. Always check the labels of the products you buy.

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