Samke Harra (Lebanon)
Serves 4
Ingredients
Method
1 kg White Fish Fillets
1 tsp Salt
½ tsp Ground Black Pepper
60 ml Olive Oil
1 Onion, Finely Chopped
2 Garlic, Minced
1 tsp Ground Cumin
1 tsp Ground Coriander
½ tsp Chili Flakes
60 ml Lemon Juice
2 tbsp Tahini
100 ml Water
2 tbsp Chopped Fresh Parsley
Season the fish fillets with salt and pepper.
Heat half of the olive oil in a pan and sear the fish on both sides. Once cooked, remove the fish and set aside.
In the same pan, add the remaining olive oil and sauté the onion until soft. Add the garlic, cumin, coriander, and chili flakes and sauté until fragrant.
Add the lemon juice, tahini, and water to the pan, stirring until a smooth sauce forms.
Return the fish to the pan, spooning the sauce over the fillets. Simmer for a few minutes until the fish is heated through and has absorbed some of the sauce.
Transfer the fish to a serving dish and garnish with chopped fresh parsley. Serve with rice or flatbread if desired.