A mandolin to slice the potatoes. If not, slice them as thin as you can.
Ingredients
FOR THE BAKED FISH
1lbfish scaled and cleanedBlack Sea Bass, Branzino or Red Snapper works.
2lemons thinly sliced
½yellow onion thinly sliced
3yukon Gold potatoes very thinly sliced
½tomato, thinly sliced
3-4garlic cloves sliced
¼cup Whole parsley leaves
1tspDry Oregano or fresh sprigs
salt and pepper to taste
olive oil for drizzling
FOR THE TAHINI SAUCE
3tbspTahini paste
1juice one large lemon
3tsp water(or more for desired consistency)
¼cupfinely chopped parsley
Salt to taste
Instructions
FOR THE BAKED FISH
Set Oven to 350 F
Slightly oil a parchment covered sheet pan.
Pat dry and slightly salt fish on both sides. With a sharp knife, make three shallow slits on the top side of the fish.
Stuff with sliced lemons, onions, tomato, parsley and garlic and arrange lemons slices on top.
Slightly oil a baking dish and lay the sliced potatoes on the bottom, overlapping if need be. Lay the stuffed fish on the potatoes, drizzle olive oil over fish and bake for 20-25 minutes until flaky.
FOR THE TAHINI SAUCE
While the fish is baking, make the tahini sauce.
In a small bowl mix 2 tablespoons of tahini paste with the lemon juice. It will start to thicken.
Gradually add the water till you have the consistency of honey.
Add the finely chopped parsley, salt to taste and set aside in a small serving bowl
Serve and plate
Filet the fish and serve with a little Tahini sauce over the fish. Keep extra sauce on the side.