A classic Levantine twist that keeps the fish juicy and bright.

For the fish:

• 4 halibut fillets (6 oz each)
• Olive oil
• Salt + black pepper
• ½ tsp Aleppo pepper 
• 1 lemon, thinly sliced
• Fresh parsley for garnish

For the Taratour (Tahini-Lemon) Sauce:

• ½ cup tahini
• 2–3 garlic cloves, crushed
• Juice of 2 lemons 
• ¼–½ cup cold water (adjust for consistency)
• Salt to taste
• Optional: 1–2 tbsp finely chopped parsley, a pinch of cumin

1. Bake the Halibut

1. Preheat oven to 400°F 
2. Place halibut on a lined baking sheet.
3. Drizzle generously with olive oil, season with salt, pepper, and Aleppo.
4. Add lemon slices on top.
5. Bake 10–12 minutes, depending on thickness, until the fish flakes.

2. Make the Taratour Sauce

1. In a bowl, whisk tahini with lemon juice and crushed garlic.
2. It will seize at first—keep whisking.
3. Add cold water gradually until you reach a pourable, creamy consistency.
4. Season with salt.
5. Optional: stir in parsley or a touch of pomegranate molasses.

3. Assemble

• Place the hot baked halibut on a platter.
• Pour the taratour sauce generously over the fish.
• Garnish with parsley, a drizzle of olive oil, and a sprinkle of sumac.