When trying to eat low fat, but high protein, I love to incorporate white fish into my diet. Cod is one of my favorites because it’s flavorful and inexpensive; I also enjoy making halibut. I’ve always said Nashville would be the perfect place to live, if we were bordered by an ocean, and had fresh access to seafood.
This recipe is great for meal prep, has only a few ingredients, and is super easy to make.
What is Tahini? Tahini is a paste made from ground up sesame seeds, and also the main ingredient in hummus (God, I love hummus). It contains 20% protein, which is higher than most nuts. It’s high in calcium, and also contains phosphorus, lecithin, magnesium, potassium, and iron. If you have digestion problems, tahini is great to eat, due to high alkaline mineral contents (which also can promote weight loss).
This recipe pairs well with my tabouli salad and toasted pita bread. It is keto, paleo, Whole30, and pescatarian.
Lemon Tahini Fish
1/2 medium lemon, juiced
3/4 c water
1 clove garlic, crushed
1/2 tsp salt
1/4 black pepper
4 white fish fillets (6 oz each), cod or halibut
1 tbsp fresh parsley
1. Preheat oven to 400 degrees F. Line baking pan with cooking spray, or parchment paper.
2. Bake fish for 10 minutes.
3. In the meantime, make the tahini sauce. In a mixing bowl, add lemon juice, tahini (make sure it’s stirred well), water, garlic, salt, and pepper. Mix throughly.
4. After fish bakes for 10 minutes, remove from oven. Evenly spread tahini sauce on fish fillets.
5. Bake for 15-20 more minutes. Fish should flake when pierced with a fork.
6. Sprinkle with parsley, and serve.
Tried my recipe? Comment below or tag me on Instagram!