Egyptian Fish with Tahina Sauce (Samak bi-l-tahina)

3-4-1/2 pounds white fish
2 tablespoons flour
2 onions
a few celery stalks
2 cups tahina sauce
salt and pepper
Cut fish into large chunks. Coat with seasoned flour and fry. Remove onto absorbent paper, cool, and flake. Slice onions very thin, fry, and add to flaked fish. Place in oven-proof dish.
Boil fish bones, skin, and celery for 15-20 minutes. Strain, cool, and use to prepare thin tahina sauce. Pour tahina sauce over fish and bake in preheated 350 F oven for 15 minutes.

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