Fish with Sesame Sauce

Rinse the fish in the kitchen to remove the bones from both sides

Wash and dry the fish well

Make 3 cuts on each side of the fish

Rub the fish inside and out with lemon juice and salt

Cover and refrigerate for 1 hour

Grease a large baking dish with a little olive oil

Place the fish in the baking dish

Drizzle the remaining olive oil over the top

Bake in a moderate oven (180°C) for about 45 minutes or until the fish is cooked

Brush the sauce from time to time, but do not let the fish cook too much

Carefully remove the fish from the baking dish and place it on a platter

Cover with plastic wrap and refrigerate for about 30 minutes

Remove the fish from the refrigerator and remove the skin from the top of the fish

Cover and refrigerate again

Prepare the sesame sauce: mash the garlic cloves with 3 tablespoons salt

Place in a bowl

Gradually add the tahine, stirring well with a wooden spoon

Add lemon juice and water alternately (it's important to note that water helps thicken the sauce while lemon juice keeps it liquid)

Check the seasoning

Spread half of the sauce over the fish, leaving the head and tail uncovered

Smooth out with a small spatula

Garnish with ingredients mentioned and use an olive in place of the fish's eye

Cover and refrigerate until serving time

Garnish the plate with parsley and lemon

Add chopped fresh parsley to the remaining sauce and place in a bowl

Sprinkle with a little parsley

Serve 12 portions.