Mix together tahini and lemon juice and stir in enough water to make a creamy sauce. Spread this over skinless fillets of white fish in a shallow dish.
I used hake but cod, haddock or even plaice (with the skin on) would also work well. Bake in a 170°C oven for 20 minutes. Meanwhile, slowly fry thinly
sliced onions until golden brown and slightly crispy. Make couscous according to the packet directions – I use boiling chicken stock and a knob of butter,
poured over the couscous, covered with cling film and left for 10 minutes. Fluff up the grains with a fork and stir in roasted pine nuts, parboiled
chopped green beans, pomegranite seeds and parsley, and serve with the fish garnished with the fried onions.