1. Cut a piece of aluminum foil big enough to wrap the fish. Coat it with 2 tablespoons olive oil and put the fish fillets on it.
Spread the lemon slices over the fillets then pour over the lemon juice and the rest of the olive oil. Add some salt.
Wrap the aluminum foil around the fillets and put it in an oven tray.
Cook the fish fillets, in a preheated oven for 10 min. Then turn them on the other side and let them cook for another 10 min.
Remove tray from oven and let it cool.
To prepare the tahini sauce, dissolve the tahini paste in 3/4 cup of water so it does not clot when adding the rest of the ingredients. Add the crushed garlic, lemon juice and salt. Mix well till you get a fluid homogenous sauce.
In a pan, heat the vegetable oil and fry the sliced onions until they become tender. Remove the pan from heat.
Cut the fish fillets into large pieces and put them in a serving dish. Pour the tahini sauce over the fish and top with the fried onions and roasted pine nuts. Serve at room temperature or cold with pita bread.
Note: For an easier Tagine recipe, you can replace the fish with 3 tuna cans. In this case, drain the tuna and transfer it into the serving dish. Pour the tahini sauce over and top with the fried onions and pine nuts.
You can find the recipe ‘Tahini sauce’ in this application.