Entree: Lebanon – Mount Lebanon – سمك حَرّة ➤ Samke Ḥarra (Spicy baked whole fish dressed with a garlicky cilantro-chili sauce and toasted pine nuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 2 whole sea bream or similar firm white fish, approx. 1.25 lb (560 g) each, scaled and gutted
- 2 tbsp (30 ml) olive oil for fish
- 1 medium onion, sliced (6 oz / 170 g)
- 2 medium tomatoes, sliced (10 oz / 280 g)
- Salt to taste
- Freshly ground black pepper to taste
- 6 cloves (18 g) garlic, peeled
- 1 cup (30 g) packed fresh cilantro leaves and tender stems
- 3 tbsp (45 g) tahini
- 1/4 cup (60 ml) extra-virgin olive oil (for sauce)
- 3 tbsp (45 ml) fresh lemon juice
- 1–1½ tsp (2–3 g) Aleppo pepper or crushed red pepper flakes (adjust to taste)
- 1 tsp (5 g) kosher salt for sauce
- 2–3 tbsp (30–45 ml) water to thin sauce as needed
- 1/4 cup (35 g) pine nuts, toasted
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Lemon wedges for serving

Instructions

1. Preheat the oven to 425°F (220°C). Arrange the sliced onion and tomato in a single layer on a rimmed baking sheet or shallow roasting pan; drizzle with 1 tbsp (15 ml) olive oil and lightly season with salt and pepper.
2. Pat the fish dry, score each side with 2–3 diagonal slashes, rub both sides and the cavity with remaining 1 tbsp (15 ml) olive oil, and season with salt and pepper. Place the fish on top of the onion and tomato bed.
3. Roast the fish in the preheated oven until just cooked through and flesh flakes easily, about 18–25 minutes depending on thickness.
4. While the fish roasts, make the sauce: in a food processor combine garlic, cilantro, tahini, 1/4 cup (60 ml) olive oil, lemon juice, Aleppo pepper, and 1 tsp (5 g) salt. Pulse to a coarse purée, adding 2–3 tbsp (30–45 ml) water as needed to reach a spoonable sauce (not watery).
5. Toast the pine nuts in a small dry skillet over medium heat, stirring, until golden and fragrant, about 2–3 minutes. Set aside.
6. When the fish is nearly done, remove it from the oven and spoon most of the sauce over both sides; return to oven 2–3 minutes to warm the sauce. Alternatively, transfer the fish to a serving platter and spoon the sauce over immediately.
7. Sprinkle toasted pine nuts and chopped parsley over the sauced fish, add lemon wedges, and serve hot with rice or warm flatbread to soak up the sauce.