Entree: Lebanon – Northern Lebanon – سمك حَرّة ➤ Samak Ḥarra (Baked whole fish topped with a spicy tahini-garlic-cilantro sauce and toasted pine nuts)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 whole sea bass or branzino, approx. 1 lb (450 g) each, cleaned and scaled
- 3 tbsp (45 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing fish
- 1 tsp (5 ml) kosher salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 medium tomatoes, sliced
- 1 medium onion, thinly sliced
- 1/2 cup (120 g) tahini (sesame paste)
- 3 tbsp (45 ml) fresh lemon juice
- 4 cloves garlic, minced
- 2–3 tbsp (30–45 ml) cold water, to thin the tahini sauce as needed
- 1 tsp (5 ml) ground cumin
- 1 to 1 1/2 tsp (5–7.5 ml) Aleppo pepper or crushed red pepper, adjust to taste
- 1 cup (25 g) fresh cilantro leaves, packed and coarsely chopped
- 1/4 cup (35 g) pine nuts, toasted
- 1 tbsp (15 ml) pomegranate molasses (optional, for a touch of sweetness)
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Pat the fish dry, score both sides with 2–3 diagonal slashes, rub with 2 tbsp (30 ml) olive oil, season cavity and exterior lightly with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. Arrange sliced tomatoes and onion in a single layer on a baking tray or large ovenproof dish; drizzle with 1 tbsp (15 ml) olive oil and a pinch of salt.
2. Place the prepared fish on top of the tomato and onion bed and roast 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 roasts, whisk the tahini, lemon juice, minced garlic, cumin, Aleppo pepper, and 2–3 tbsp (30–45 ml) cold water in a bowl until smooth and pourable; season with salt to taste. Stir in the chopped cilantro and, if using, the pomegranate molasses to balance flavor.
4. Toast the pine nuts in a small dry skillet over medium heat, shaking frequently, until golden and fragrant, about 2–3 minutes; remove from heat and set aside.
5. When the fish is cooked, transfer to a serving platter or serve in the oven dish. Spoon the tahini-cilantro sauce over the hot fish, scatter the toasted pine nuts on top, drizzle with remaining 1 tbsp (15 ml) olive oil if desired, and serve immediately with lemon wedges.