Fish Siniya

A fish tray seasoned with a wonderful method from the Arab kitchen for making a wide variety of well-spiced dishes and roasted at high heat, which turns the tahini into a thick and creamy sauce.



  • 4 whole fish, (sea bream, barramundi or trout) cleaned but with skin on
  • Salt and ground black pepper to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric
  • Zest from 1/2 lemon
  • 2 cups cherry tomatoes
  • 1 pepper, sliced
  • 2 red onions, sliced
  • 1 eggplant and/or zucchini, sliced
  • Olive oil
  • Tahini sauce
  • 2/3 cup El Arz whole tahini
  • 2 cups water
  • 1/4 cup lemon juice
  • 2 crushed cloves of garlic
  • coriander or parsley, chopped


  1. Heat the oven to maximum heat.
  2. Season the fish with salt and pepper, cumin, and turmeric, sprinkle the lemon juice and zest and set aside.
  3. Arrange the vegetables on the pan, season with salt and pepper and drizzle with olive oil. Bake for 10 minutes or until golden.
  4. Meanwhile, prepare the tahini sauce: mix all the ingredients, excluding the herbs, into a smooth mixture.
  5. ake out the pan from the oven, add the fish, pour the tahini sauce over them, sprinkle the chopped herbs and continue baking for another 10 minutes or until nicely browned.