Entree: Syria – Coastal Syria – سمك حرة ➤ Samkeh Harra (Spicy baked whole fish topped with a garlicky tahini-tomato sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 whole sea bream, approx. 10 oz (280 g) each, scaled and gutted
- 3 tbsp (45 ml) olive oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 cloves (12 g) garlic, minced
- 1 cup (240 g) ripe tomatoes, chopped (or 1 14-oz can (400 g) crushed tomatoes)
- 2 tbsp (30 ml) tahini
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) Aleppo pepper or crushed red pepper
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) water (to loosen tahini if needed)
- 1/4 cup (30 g) pine nuts, toasted
- 1/4 cup (15 g) fresh parsley, chopped
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Pat the fish dry and make 2–3 diagonal slashes per side; season inside and out with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a skillet over medium heat. Add the sliced onion and sauté until soft and golden, 6–8 minutes. Add the minced garlic, cumin, coriander, and Aleppo pepper and cook 1 minute more until fragrant.
3. Stir in the chopped tomatoes and 1/2 tsp (3 g) salt; simmer until the tomato mixture thickens slightly, about 6–8 minutes. If using canned tomatoes, simmer 8–10 minutes to concentrate flavors.
4. In a small bowl, whisk together the tahini, lemon juice, remaining 1 tbsp (15 ml) olive oil, and 2 tbsp (30 ml) water until smooth; season with a pinch of salt. If the tahini is very thick, add a bit more water to reach a pourable consistency.
5. Arrange the fish in a shallow roasting pan. Spoon half the tomato-onion mixture over and around the fish, then drizzle with half the tahini mixture. Reserve remaining sauces.
6. Roast the fish in the preheated oven until the flesh is opaque and flakes easily, about 18–25 minutes depending on thickness. Halfway through, baste once with pan juices and remaining sauces.
7. Remove from oven, spoon remaining tahini-tomato mixture over the fish, and scatter toasted pine nuts and chopped parsley on top. Serve immediately with lemon wedges.