4 skinned fish fillets or steaks, about 2 pounds, fresh or frozen, thawed (*)
1 1/2 tablespoons olive oil
1 clove garlic
1/2 teaspoon salt
1/2 cup tahini
Juice of 2 lemons, about 6 tablespoons
Sprinkle fish with salt and refrigerate for one hour.
Preheat panggangan to 400 degrees F.
Brush fish on both sides with olive oil and place in a lightly greased baking dish. Bake uncovered for 20 to 35 minutes, or until fish flakes easily with a fork and is opaque all the way through. Cooking time will vary depending on the thickness of the fillets or steaks.
While fish is baking, combine garlic, 1/2 teaspoon salt, tahini, and lemon juice. Mix well and add water if sauce is too thick.
Remove fish from oven. Let cool and pour sauce over fish. Garnish with parsley and lemon wedges and serve.