Dinner

Lebanese Spicy Fish Recipe

Name: Lebanese Spicy Fish Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Lebanese
Ingredients: 1 kg cod fish filets (cleaned, washed and patted dry); 2 tablespoons olive oil; 1/2 teaspoon ground white pepper (or ground black pepper); 1 teaspoon chili powder (or substitute 1/4 teaspoon cayenne pepper); 1/2 teaspoon ground cumin; 1 teaspoon salt; 1 tablespoon olive oil; 4 cloves garlic (crushed); 1 medium yellow onion (finely chopped); 1/2 cup cilantro (finely chopped, or substitute parsley); 1/2 cup tahini (235 ml); 1/2 cup water; 1/3 cup lemon juice (100 ml); 3/4 teaspoon salt (plus more to taste); 1/2 cup blanched almonds, cashews, or pine nuts (to fry); 1/2 cup parsley (chopped)

ByMaya bella January 31, 2026January 31, 2026

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Introduction

This Lebanese Spicy Fish recipe features tender cod filets seasoned with aromatic spices and baked to perfection. Topped with a rich, garlicky tahini sauce and crunchy nuts, it’s a vibrant dish that’s both flavorful and wholesome.

The image shows a rectangular white tray with blue patterns and handles, holding four pieces of grilled fish. Each fish piece is covered with a thick creamy white sauce mixed with green herbs, giving it a speckled texture. On top, there are scattered golden brown pine nuts adding a crunchy texture and warm color contrast. The tray is placed on a white marbled surface, next to a beige cloth and a small blue patterned bowl filled with extra pine nuts. A knife with a wooden handle is placed alongside the tray. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg cod fish filets (cleaned, washed and patted dry)
2 tablespoons olive oil
1/2 teaspoon ground white pepper (or ground black pepper)
1 teaspoon chili powder (or substitute 1/4 teaspoon cayenne pepper)
1/2 teaspoon ground cumin
1 teaspoon salt
1 tablespoon olive oil
4 cloves garlic (crushed)
1 medium yellow onion (finely chopped)
1/2 cup cilantro (finely chopped, or substitute parsley)
1/2 cup tahini (235 ml)
1/2 cup water
1/3 cup lemon juice (100 ml)
3/4 teaspoon salt (plus more to taste)
1/2 cup blanched almonds, cashews or pine nuts (to fry)
1/2 cup parsley (chopped)

Instructions

Step 1: Preheat the oven to 400℉ (200℃). Place the cod fish filets on a baking tray lined with parchment paper and pat them dry with a kitchen towel.
Step 2: Brush each piece with 2 tablespoons olive oil and sprinkle with ground white pepper, chili powder, ground cumin, and 1 teaspoon salt. Bake for 15 to 20 minutes until the fish is opaque and flakes easily with a fork, checking at 15 minutes depending on fillet thickness.
Step 3: While the fish bakes, heat 1 tablespoon olive oil in a small saucepan. Sauté the crushed garlic until fragrant, then add the chopped onion and cook until translucent, about 5-7 minutes.
Step 4: Add the chopped cilantro (or parsley) and cook for an additional minute. Stir in the tahini, water, lemon juice, and 3/4 teaspoon salt. Whisk until smooth and cook for a few more minutes to achieve a pourable consistency. Set aside.
Step 5: Once the fish is cooked, transfer to a serving plate and spoon the tahini sauce generously over the top. Sprinkle with the fried blanched nuts and chopped parsley. Serve warm with rice or pita bread.

Tips & Variations

Use freshly squeezed lemon juice for the best flavor in the tahini sauce.
For a milder dish, reduce or omit the chili powder.
Try substituting cod with other firm white fish like haddock or halibut.
Lightly toast the nuts in a dry skillet before sprinkling for extra crunch and aroma.

Storage

Store leftover fish and tahini sauce separately in airtight containers in the refrigerator for up to 2 days. Gently reheat the fish in a low oven or on the stovetop and warm the sauce separately to avoid curdling. This dish is best enjoyed fresh.