Recipe: Fish of the Caesars (Israel)

FISH OF THE CAESARS (ISRAEL)

ONION SAUCE:
12 large yellow onions, chopped
4 cloves garlic, minced
Vegetable oil

TAHINI SAUCE:
1/2 cup sesame seed
juice of 2 lemons
3/4 cup sesame oil
3/4 cup peanut butter
1 tsp Tabasco sauce
1/4 tsp salt
FISH:
16 fillets of sole
3 green bell peppers, slice in rings
Salt to taste

TO MAKE ONION SAUCE:
In a large pan or pot, saute onions and garlic in hot oil only until the edges of the onions are lightly browned. Set aside.

TO MAKE TAHINI SAUCE:
In a saucepan, brown sesame seed to a light brown color. Remove from pan and place in a bowl. Add the juice, sesame oil, peanut butter, Tabasco sauce, and 1/4 tsp salt. Whisk everything together. Set aside

Preheat oven to 450 degrees

In the bottom of two 13x9x2-inch baking dishes or pans, make a bed of the Onion Sauce, using only 1/2 half of the onions and reserving the other half.

Place 8 fish fillets on top of the onions in each pan. Season with salt, to taste. Spoon 1 tbsp of the onion sauce on each fillet. Top with the remaining fillets, also salting to taste. Spoon the remaining onions evenly over the tops of the second layers of fillets.

Spoon the Tahini Sauce evenly on top of each fillet. Garnish each fillet with a green pepper ring.

Bake for 10-12 minutes, just until done, but not dry.

Serve immediately.

Servings: 8