Fish Siniyah

• servings: Serves 6
• total time: sunflower oil, for fryin

Ingredients

sunflower oil, for frying

1½ Ib / 700 g potatoes, peeled and cut into ¼ inch / ½ cm

6 grey mullet fillets (about 4¼ oz / 120 g fillet), skinned and slices

pin bones removed olive oil

salt freshly ground black pepper freshly ground allspice

For the sauce:

10 oz / 300 g tahini paste

1 cup water

⅓ cup freshly squeezed lemon juice

1-2 cloves garlic, crushed

salt

Directions

Pour the sunflower oil into a medium saucepan to a depth of about 1 ½ inch / 3 cm and place over medium-high heat. Place the potatoes in the hot oil and fry for about 4 minutes until golden. Rub the fish fillets with olive oil, salt, black pepper, and

allspice. Preheat the oven to 425°F / 220°C. Cook the sauce by placing the tahini paste, water, and lemon juice in a small saucepan over medium heat. Gently whisk to blend the mixture. Add the garlic. Bring to a mild boil while

whisking. Arrange the potatoes in a single layer on a baking dish (ceramic or metal preferred).

Place the fillets on top.

Pour the warm tahini sauce on the fish to cover, plus a little

surplus and bake for about 20 minutes.