Fish Tagine
Cuisine: Lebanese 
Category: Main Course 
Serves: 6 persons 
Difficulty: 
Cost: Cheap Ingredients
- 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
Preparation
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. 
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