500g Hammour Fish Fillet 400g Tahina 120g Lemon juice 100g Orange Juice 150g Onion 20g Olive Oil 10g Pine Nuts 30g Walnuts 15g Salt 8g White Pepper Powder 10g Corn Oil
How to:
Marinate the hammour with salt, white pepper powder and oil. Cook in the oven at 180c for 20 minutes.
Tahina sauce: Mix the tahina (sesame paste) with lemon juice, orange juice, water, salt until it blends well. Add olive oil, sliced onion and the mixed tahina, cook for 30 minutes, add walnuts
Serve hammour filet with tahina sauce on top and garnish with fried pine seeds.
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