Arabian spiced Hake with Tahini sauce

A Middle Eastern delight featuring Baharat spice-infused hake paired with a velvety tahini sauce. Immerse yourself in the rich flavors of Arabian cuisine with this harmonious blend, creating a culinary journey to the heart of the Middle East.

10'+20' preparation & cooking time

2 serve

Bahārāt Gulf of Arabia spice

Ingredients

4 hake fillets

1 large onion sliced into strips

Tahini sauce

60g Tahini

Up to 1 ½ teaspoon lemon juice

1 lemon zest

1 teaspoon Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº

1 garlic clove, minced OR 3-6 Roasted garlic cloves, minced

For the spiced flour

60g plain flour

1 tsp of Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº

½ teaspoon of salt

Method:

Make the tahini sauce by stirring all the ingredients in a saucepan until well combined and seasoned to taste, the consistency should be not be too thick or too runny, then set the pan aside.
Lightly toast the pine nuts in a frying pan until lightly golden and set aside.
In the same frying pan and on a medium heat, add a tablespoon or two of olive oil and caramelise the onions for about 10-15 minutes, stirring often and making sure they don’t get too dark around the edges.
Set aside a quarter of the onions for garnishing and add the rest to the tahini sauce, heat the sauce by bringing it to the boil then simmer on low heat for about 5 minutes.
To prepare the fish, combine the flour, spices and salt in a wide plate and coat the fish fillets well. Shake off any excess flour and set aside on a clean plate.
In a pan, add a generous amount of neutral oil and shallow fry the fish for 3 min on each side.
To serve, transfer the cooked fillets on a plate and spoon over the tahini sauce and sprinkle on the garnish of onions, pine nuts and parsley and serve with a lemon wedge.
Transfer the fish to a plate, spoon over the warm sauce and garnish with the extra onions and pine nuts. Serve with extra lemon wedges.