Piyaz (Turkish White Bean Salad with Tahini Dressing) vs Psari Plaki: Baked Fish Plaki

Both dishes lean on garlic, onion, tomato, lemon, parsley and olive oil, but put them to very different work. Piyaz keeps everything raw and bright: salt-soaked red onion, diced tomato and parsley are tossed with tender white beans in a creamy tahini dressing sharpened by lemon juice, vinegar and garlic, then finished with quartered eggs and tangy sumac. Psari Plaki cooks its shared ingredients down, sautéing onion until golden and simmering tomatoes and garlic into a sauce that is baked over flaky white fish with lemon slices. One is a cool, nutty salad; the other a warm, savory oven dish.