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Samkeh harra (Lebanese spicy baked fish with tahini)

Name: Samkeh harra (Lebanese spicy baked fish with tahini)
Total time: 50 min
Yield: 4 servings
Cuisine: Middle East & Caucasus
Ingredients: 1 kg white fish fillet (e.g. cod, pike-perch, sea bass); 4 tbsp olive oil; juice of 1 lemon; 1 tsp ground cumin; salt, pepper; 1 onion, finely chopped (for the sauce); 4 garlic cloves, crushed (for the sauce); 1-2 red chillies, finely chopped (for the sauce); 1 tsp ground coriander seed (for the sauce); 150 ml tahini (for the sauce); juice of 2 lemons (for the sauce); 200 ml water (for the sauce); 1 bunch fresh coriander, finely chopped (for the sauce); 40 g pine nuts or walnuts, toasted (for the sauce)

Time: 50 min (about 25 min hands-on)4 servingsapprox. 550 kcal / serving (estimated)approx. 40 g protein / serving

A fish dish of Tripoli and the Lebanese coast: baked white fish covered in a spicy, coriander-garlic tahini sauce. Served both warm and at room temperature.

Samkeh harra (Lebanese spicy baked fish with tahini) (illustration)

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Method

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Coat the fish with salt, pepper, cumin, lemon juice and 2 tbsp olive oil, and let stand for 15 minutes.
Put it in a baking dish and bake at 200 °C for 12-15 minutes, until just cooked through.
Meanwhile, sweat the onion in the remaining oil for 6-8 minutes until golden, add the garlic, chilli and coriander seed, and fry for 1 minute.
Mix the tahini smooth with the lemon juice and water, then pour it over the onion, and heat over low heat, stirring, for 2-3 minutes, until it becomes a thick, creamy sauce. Season with salt.
Stir half the fresh coriander into the sauce.
Pour the sauce over the fish, and bake for a further 5 minutes.
Serve sprinkled with toasted pine nuts and the remaining coriander, warm or at room temperature.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

If the tahini sauce is too thick, thin it with a little water.
Can also be made with a whole fish; in that case it needs 25-30 minutes of baking.

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