Entree: Lebanon – Bekaa Valley – سمك حارة ➤ Samak Hāra (Spicy Lebanese baked fish finished with a garlicky tahini and herb sauce)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
- 2 whole sea bream, approx. 1.25 lb (560 g) each, scaled and gutted
- 2 tbsp (30 ml) olive oil, plus 1 tbsp (15 ml) for sauce
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 4 cloves garlic, minced (about 12 g)
- 1/2 cup (120 g) tahini
- 1/4 cup (60 ml) warm water or light fish/vegetable stock (to thin sauce)
- 1/2 cup (15 g) fresh cilantro leaves, packed and roughly chopped
- 1/4 cup (25 g) fresh parsley, chopped
- 1/2 tsp (2 g) Aleppo pepper or 1/4 tsp (1 g) red pepper flakes (adjust to taste)
- 1/2 cup (60 g) chopped walnuts, toasted
- 2 tbsp (30 ml) lemon juice (additional, if needed)
- 2 tbsp (30 g) pine nuts, toasted (for garnish)
- 1 tsp (2 g) ground sumac (optional, for garnish)
Instructions
1. Preheat the oven to 400°F (200°C). Rinse the fish, pat dry, then make 3 shallow diagonal slashes on each side. Rub each fish inside and out with 1 tbsp (15 ml) olive oil, lemon zest, 1 tsp (5 g) salt, and 1/2 tsp (2 g) black pepper. Place on a lightly oiled baking tray or shallow roasting pan.
2. Roast the fish in the preheated oven for 18–25 minutes, depending on thickness, until the flesh is opaque and flakes easily with a fork.
3. While the fish roast, make the tahini sauce: in a bowl whisk together 1/2 cup (120 g) tahini, minced garlic, 1/4 cup (60 ml) warm water or stock, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) olive oil, Aleppo pepper, and a pinch of salt until smooth and pourable. Stir in chopped cilantro and half of the toasted walnuts.
4. When the fish is done, transfer carefully to a serving platter. Spoon the warm tahini-herb sauce generously over each fish so it coats the top and settles into the slashes.
5. Scatter remaining chopped walnuts and toasted pine nuts over the sauced fish, sprinkle with sumac and the chopped parsley, and serve immediately with lemon wedges and crusty flatbread or rice.
