Modern Manna / Tilapia and Roasted Tomatoes in Tahini Sauce

Drizzle a little tahini on this white fish for a delicious and healthy cream sauce.

Tilapia with roasted tomatoes and tahini sauce
Tilapia with roasted tomatoes and tahini sauce Vered Guttman

Serves 4


For the tahini sauce:

1/4 cup water

1/4 cup lemon juice

2 garlic cloves, minced

1/2 teaspoon salt

1/3 cup tahini


4 tilapia fillets

Kosher salt

Black pepper

Flour for dusting

Cooking spray

2 tablespoons olive oil

4 ripe tomatoes, cut to 6 sections

2 garlic cloves, minced

1/2 hot pepper, serrano or jalapeno (optional)

Kosher salt



1.  Make the tahini sauce. Put all the sauce ingredients in a food processor or a blender and process until smooth. Set aside.

2.  Oven to 325 degrees.

3.  Sprinkle tilapia fillets with salt and pepper, dust with flour and shake the excess off.

4.  Spray an 8” oven proof pan with cooking spray, add one tablespoon olive oil and fry the tilapia over high heat for two minutes each side. Transfer to a plate.

5.  Return the pan to the heat, add one tablespoon of olive oil and the tomatoes. Do not stir or shake the pan for a couple of minutes to let the tomatoes char a little, then stir, add garlic, hot pepper and kosher salt and continue roasting, pressing tomatoes with a fork, until soft and juices are released, about 5-7 minutes. Adjust salt to taste. Remove from heat.

6.  Arrange tilapia on top of the roasted tomatoes and drizzle tahini sauce on top (you don’t need to use all the sauce). Bake in the oven for 25 minutes until the fish is done. Serve hot with couscous or rice.