INGREDIENTS

• For the Green Tahini Sauce:
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 2 tablespoons fresh mint
• 1/4 cup tahini
• 1 tablespoon lemon juice No salt needed

• For the Middle Eastern Fish Cakes:
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons roughly chopped parsley
• 1 tablespoon roughly chopped mint
• 1 pound Alaska flounder or sole filets patted dry
• 1 tablespoon lemon zest
• 1 teaspoon Za’atar
• 3 tablespoons olive oil

INSTRUCTIONS

For the Green Tahini Sauce

1. Put the parsley, cilantro, and mint in a food processor and pulse until finely chopped.
2. Add the tahini, lemon juiceand 1 tablespoon water until smooth.
3. Continue blending, adding water 1 tablespoon at a time, until the desired consistency is reached (it should be thin enough to drizzle but not watery).
4. Set aside (can be made up to a few days ahead of time and refrigerated, but will thicken so bring to room temperature and stir in a little more water as needed before serving).

For the Middle Eastern Fish Cakes

1. Rinse out the food processor. Add the cilantro, parsley, mint, and pulse until finely chopped.
2. Add the 1/3 of the flounder/sole, lemon zest, ,za’atar and pulse until roughly chopped and combined (you want it to be well mixed but not a smooth paste).
3. Remove from the food processor and fold into remaining 2/3 pounds fish that has been chopped into ¼ inc dice
4. Form into 1½-inch patties.
5. Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties, working in batches if necessary, and fry for 2 to 3 minutes per side, until lightly browned and cooked through.
6. Transfer to a paper towel-lined plate as they finish cooking.
7. Serve the fish cakes as a starter with the green tahini sauce drizzled over or on the side for dipping. To make it a full meal, serve with a couscous or freekeh and a simple salad of chopped tomato and cucumber.