Roasted Halibut with Tahini Sauce

This fish takes on a Middle Eastern flavor thanks to zaatar, a popular spice mix, and a sesame-rich sauce. Excellent side dish: oven-baked potatoes, diced (start with them before the fish), sprinkled with parsley and olive oil. Couscous will be nice too.
Place the grill rack in the upper third of the oven and preheat to 450°. Place the zest of half of 1 lemon in a small bowl. Add the zaatar, cumin, chili flakes, 1 tsp salt, 1/4 tsp pepper, and oil; toss to combine. Brush one side of the fillet with pasta.Spread the halibut paste side up on a baking sheet and place on the top rack. Bake until the fish is cooked through, 6 to 10 minutes.Add the tahini, garlic, 2 tablespoons water, 1/2 lemon juice, and the remaining 1 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth. Add more lemon juice to taste and more water if you prefer a more liquid sauce. Cut the remaining lemon into slices.Serve the fish with tahini sauce and lemon wedges.* In the spice section of your grocery store, you'll find zaatar , a Middle Eastern blend of sesame seeds, sumac, thyme, and oregano.Wine combination: silky red, like a crossbar, Pinot Noir 2012 by Paul Hobbs (Anderson Valley, $ 35); aromatic spices echo zaatar. --Sara Schneider