Ingredients:
For the Fish:
4 hybrid printed Grouper fillets.
20 grams (2 tablespoons) canola oil
For the Burnt Onions:
2 onions, peeled and cut into 1/6
2 spoon of canola oil
For the Saniya Sauce:
200 grams raw tahini
250 grams mineral water
Lightly roasted and finely ground peeled pistachios.
5 grams Za'atar
1 gram cinnamon
1 gram garlic powder
20 grams lemon juice (from fresh lemons)
3 grams salt
Instructions:
For the Burnt Onions:
Mix 1/6 of one of the onions with a little canola oil.
Place the onion mixture in a preheated oven at 220°, for 20-25 minutes until they become slightly burnt.
For the Saniya Sauce:
In a bowl, combine the raw tahini, mineral water, Za'atar, cinnamon, garlic powder, lemon juice, and salt.
Mix these ingredients together.
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 For the Fish
Preheat the oven to 170 °
Grease and lightly salt the fish fillets with sea salt.
Place the fillets in the preheated oven for 7 minutes.Â
Assembling the Dish:
In a serving pan, pour the Saniya sauce.
Put the burnt onions inside the sauce.
Gently place the cooked fish fillets in the sauce.
Cook the fish in the sauce for about 4-5 minutes until they are ready.
Sprinkle the finely ground and roasted pistachios on top for a delightful pistachio coating.
Serve and enjoy.