Ingredients:
For the Fish:

• 4 Levantina sea bream fillets
• ½ cup all-purpose flour
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp paprika
• Salt & pepper
• Olive oil, for frying

For the Sauce:

• ¾ cup tahini
• ½ cup fresh lemon juice
• 1 tbsp white vinegar
• ½ cup water
• ½ tsp paprika
• ½ tsp chili powder
• Salt & pepper
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• ½ cup fresh parsley, finely chopped

For Garnish (optional):

• Toasted pine nuts
• Fresh parsley, roughly chopped

Method:

1. Pat the fillets dry with paper towels. Lightly score the skin side and season with salt and pepper. In a bowl, mix the flour with the cumin, chili, and paprika. Dredge the fillets on both sides and set aside.
2. In a separate bowl, whisk together the tahini, lemon juice, vinegar, water, paprika, chili powder, salt, and pepper.
3. In a skillet over medium heat, sauté the onion until caramelized. Add the garlic and cook until fragrant, then stir in the parsley and cook for another 30 seconds. Lower the heat and pour in the tahini mixture. Let it simmer gently. If the sauce is too thick, add a splash of water to loosen it.
4. In a separate pan, heat a little olive oil over medium heat. Place the fillets skin-side down and press gently with a spatula for 30 seconds to prevent curling.
   Cook for 3–5 minutes (depending on thickness), then flip and cook for another 2–3 minutes, until both sides are golden brown.
5. Plate the fish immediately with a generous spoonful of tahini sauce. Garnish with toasted pine nuts and fresh parsley, if desired.