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.