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Lebanese Fish Tagine Recipe


  • 700 g hammour, fillets cut into small steaks
  • 300 g sesame paste
  • ½ cup lemon juice or 125 ml
  • 1¾ cups water or 435 ml
  • 2 tablespoons olive oil
  • 1 large onion or 200 g, sliced
  • ½ cup water or 125 ml, additional quantity
  • 2 cubes MAGGI® Vegetable Bouillon
  • Pinch of chili powder
  • Pinch of ground cumin

  • Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.
  • Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.
  • Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.
  • Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.
  • Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips : Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

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