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Fish Saniya with Burnt Onions and Pistachio Coating


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


For the Burnt Onions:

  1. Mix 1/6 of one of the onions with a little canola oil.

  2. Place the onion mixture in a preheated oven at 220°, for 20-25 minutes until they become slightly burnt.

For the Saniya Sauce:

  1. In a bowl, combine the raw tahini, mineral water, Za'atar, cinnamon, garlic powder, lemon juice, and salt.

  2. Mix these ingredients together.


 For the Fish

  1. Preheat the oven to 170 °

  2. Grease and lightly salt the fish fillets with sea salt.

Place the fillets in the preheated oven for 7 minutes. 

Assembling the Dish:

  1. In a serving pan, pour the Saniya sauce.

  2. Put the burnt onions inside the sauce.

  3. Gently place the cooked fish fillets in the sauce.

  4. Cook the fish in the sauce for about 4-5 minutes until they are ready.

  5. Sprinkle the finely ground and roasted pistachios on top for a delightful pistachio coating.

  6. Serve and enjoy.


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