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Hummus baked fish with majadra and tahina


  • For Tahina:
  • 1 cup tahini paste
  • 1 tbs lemon juice
  • salt to taste
  • water
  • For the Fish
  • 2 cups soaked and cooked chickpeas
  • 2 tbs tahina
  • 1 clove garlic crushed
  • 1-2 tbs lemon juice to taste
  • Salt and pepper to taste
  • 2 fillets meaty white fish I used what we call Angelfish otherwise known as Ray's Bream
  • For the Majadra
  • 1 onion slices
  • 2 tsp cumin powder
  • 1 teaspoon smoked paprika
  • 1 cup partially cooked rice
  • 1 cup cooked lentils
  • salt and pepper to taste


  • Preheat oven to 180 Degrees C
  • Put all the ingredients except the fish in a food processor and process till almost smooth.
  • Place the fish in an oiled baking dish and season. Cover in the hummus using wet fingers to create an even crust. Place in the oven for 10 - 15 minutes depending on thickness of fillet. Switch on the grill/ broiler to create a nice brown crust.
  • In the meantime fry the onions and spices in olive oil until onions are soft. Add the rice and lentils and stir fry until rice is soft. Season to taste
  • Mix the tahini paste with lemon juice and salt. Add water slowly, mixing a little at a time. The oaste will seize at first but keep mixing in a little at a time until it creates a runny sauce. Season accordingly.