29min 4 ppl
Samke Harra (Lebanese Spicy Baked Fish)
54 minutes
4 people
Medium31–60 min or 7–12 steps
54 min · 8 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 32g
Carbs 8g
Fats 28g
About this dish
A whole baked sea bass finished under a thick, garlicky tahini sauce loaded with walnuts, chilli and coriander, the coastal Lebanese classic that trades subtlety for heat and crunch.
Allergy Info
Sesame, Fish, Tree Nuts
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovescrushed4
- Fresh Corianderroughly chopped, plus extra to garnish30 g
- Lemon juice60 ml
- Red Chillideseeded and finely chopped2
Fish & Seafood
- Whole sea bassapprox. 1.2 kg, gutted and scaled, fins trimmed1 whole
Dried Goods
- Pine nutsto garnish20 g
- Walnuts80 g
- Water60 ml
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepper0.5 tsp
- Ground Cumin1 tsp
Oils & Condiments
- Tahini100 g
- Olive oilplus extra for the tray30 ml
Utensils
- Baking tray
- Chopping board
- Sharp knife
- Food processor
- Frying pan
- Meat thermometer
Method
1
Score the sea bass three times on each side down to the bone.
Approx. 5 minutes
2
Season the fish inside and out with the salt and black pepper.
Approx. 3 minutes
3
Toast the pine nuts in a dry frying pan over medium heat for 3 minutes until golden, then set aside.
Approx. 3 minutes
4
Blend the tahini, walnuts, garlic, coriander, lemon juice, chilli, cumin and water in a food processor until smooth.
Approx. 8 minutes
5
Preheat the oven to 200°C.
Approx. 2 minutes
6
Place the fish on an oiled baking tray and bake for 25 minutes, or until a meat thermometer inserted into the thickest part reads 63°C and the flesh flakes easily with a fork.
Approx. 25 minutes
7
Spread the tahini sauce thickly over the baked fish and return to the oven for 5 minutes until warmed through.
Approx. 5 minutes
8
Scatter over the toasted pine nuts and extra coriander before serving.
Approx. 3 minutes
