Entree: Lebanon – Bekaa Valley – صيادية ➤ Sayyadiyeh (Spiced seared white fish served over fragrant caramelized-onion rice with toasted nuts and sumac)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 53 min

Additional 5 min

Total 1 hr 15 min

Ingredients

- 4 white fish fillets, approx. 6 oz (170 g) each (cod, grouper, or haddock)
- 2 cups (370 g) long-grain rice or basmati, rinsed and drained
- 6 tbsp (90 ml) olive oil, divided
- 4 large onions, thinly sliced (about 20 oz / 560 g total)
- 4 cups (960 ml) fish stock (or low-sodium fish or vegetable broth)
- 2 tsp (8 g) baharat or Middle Eastern seven-spice blend
- 1 tsp (2 g) ground cumin
- 1 tsp (5 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (70 g) pine nuts, lightly toasted
- 2 tbsp (12 g) chopped fresh parsley (optional)
- 2 tsp (12 g) ground sumac, for sprinkling
- Juice of 1 lemon (about 2 tbsp / 30 ml) plus lemon wedges to serve
- 2 tbsp (30 g) all-purpose flour (for dusting fish)
- Vegetable oil or additional olive oil for frying as needed

Instructions

1. Heat 3 tbsp (45 ml) olive oil in a large heavy skillet over medium heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until deeply browned and caramelized, about 30–40 minutes. Reduce heat if onions begin to burn. Remove half the caramelized onions to a bowl for garnish; leave the rest in the pan.
2. To the pan with the retained onions, add the rice and stir to coat in oil and onion flavors for 1–2 minutes. Stir in the baharat, cumin, 1/2 tsp (3 g) salt, and 1/2 tsp (1 g) pepper. Pour in the fish stock, bring to a simmer, cover, and cook low until rice is tender and liquid is absorbed, about 15–18 minutes. Remove from heat and let rest covered 5 minutes.
3. While rice cooks, pat the fish fillets dry and season both sides with remaining salt and pepper. Lightly dust each fillet with the flour and shake off excess.
4. In a separate large skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat until shimmering. Add the fillets skin-side down (if skin on) and cook without moving until the edges turn opaque and the skin is crisp, about 3–4 minutes. Flip and cook 2–3 minutes more until just cooked through (timing will vary by thickness). Transfer fish to a warm plate.
5. In the same skillet used for fish, reduce heat to medium-low and add 1 tbsp (15 ml) olive oil if needed. Add the reserved caramelized onions and toasted pine nuts to warm through and pick up any browned bits from the fish pan. Squeeze in the lemon juice and stir.
6. To serve, mound the onion-flavored rice on a large platter, top with a seared fillet for each portion, spoon the warmed reserved caramelized onions and pine nuts over the fish, and sprinkle with chopped parsley and ground sumac. Serve with lemon wedges on the side.