Arabian spiced Hake with Tahini sauce

A Middle Eastern delight featuring Baharat spice-infused hake paired with a velvety tahini sauce. Immerse yourself in the rich flavors of Arabian cuisine with this harmonious blend, creating a culinary journey to the heart of the Middle East.
10'+20' preparation & cooking time
2 serve
Bahārāt Gulf of Arabia spice


4 hake fillets

1 large onion sliced into strips


Tahini sauce

60g Tahini

Up to 1 ½ teaspoon lemon juice

1 lemon zest

1 teaspoon Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº

1 garlic clove, minced OR 3-6 Roasted garlic cloves, minced


For the spiced flour

60g plain flour

1 tsp of Bahārāt Gulf of Arabia spice blend by Camelēr Spice Cº

½ teaspoon of salt


  1. Make the tahini sauce by stirring all the ingredients in a saucepan until well combined and seasoned to taste, the consistency should be not be too thick or too runny, then set the pan aside.
  2. Lightly toast the pine nuts in a frying pan until lightly golden and set aside.  
  3. In the same frying pan and on a medium heat, add a tablespoon or two of olive oil and caramelise the onions for about 10-15 minutes, stirring often and making sure they don’t get too dark around the edges. 
  4. Set aside a quarter of the onions for garnishing and add the rest to the tahini sauce, heat the sauce by bringing it to the boil then simmer on low heat for about 5 minutes. 
  5. To prepare the fish, combine the flour, spices and salt in a wide plate and coat the fish fillets well. Shake off any excess flour and set aside on a clean plate. 
  6. In a pan, add a generous amount of neutral oil and shallow fry the fish for 3 min on each side. 
  7. To serve, transfer the cooked fillets on a plate and spoon over the tahini sauce and sprinkle on the garnish of onions, pine nuts and parsley and serve with a lemon wedge. 
  8. Transfer the fish to a plate, spoon over the warm sauce and garnish with the extra onions and pine nuts. Serve with extra lemon wedges.  
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