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Pieces of golden fish smothered in a white sauce with golden pine nuts and chopped parsley on a blue patterned tray with handles, a beige dish towel, a small blue patterned bowl with pine nuts and a wooden handled serving spoon at the side on a beige and white background.
5 from 2 ratings

Samke Harra (Lebanese Spicy Fish)

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Author: Amina Al-Saigh
Perfectly spiced flaky white fish is smothered in a delicious tahini sauce for an easy, bright and flavorful weeknight meal! Top with
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Ingredients
 

  • 1 kg cod fish filets, cleaned, washed and patted dry
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground white pepper, or ground black pepper
  • 1 teaspoon chili powder, or substitute 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt

For the Tahini Sauce

  • 1 tablespoon olive oil
  • 4 cloves garlic , crushed
  • 1 medium yellow onion, finely chopped
  • 1/2 cup cilantro, finely chopped (or sub parsley)
  • 1/2 cup tahini, (235 ml)
  • 1/2 cup water
  • 1/3 cup lemon juice, (100 ml)
  • 3/4 teaspoon salt, plus more to taste

For Serving

  • 1/2 cup blanched almonds, cashews or pine nuts , to fry
  • 1/2 cup parsley, chopped

Instructions
 

  • Pre-heat the oven to 400℉.
  • Place the 1 kg cod fish filets on a baking tray with parchment paper. Pat dry with a kitchen towel. Brush each piece with 2 tablespoons olive oil and coat with the 1/2 teaspoon ground white pepper, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1 teaspoon salt. Bake the cod filets for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of the fillets; check them at the 15 minute mark.
  • Meanwhile, start on the tahini sauce. In a small saucepan, heat the 1 tablespoon olive oil then sauté the 4 cloves garlic until fragrant. Add the 1 medium yellow onion and cook until translucent for 5-7 minutes. Add the 1/2 cup cilantro (or parsley) and cook for an additional minute. Add the 1/2 cup tahini along with the 1/2 cup water, 1/3 cup lemon juice and 3/4 teaspoon salt. Whisk until combined and homogeneous. Cook together for a few minutes for a pourable texture, then set aside.
  • Once the fish is cooked, place the fish on a serving plate and cover with the tahini sauce. Top with the 1/2 cup blanched almonds, cashews or pine nuts and 1/2 cup parsley. Serve with a side of rice or pita.

Notes

  • You may use other types of fish for this recipe like sea bass or red snapper. Just make sure it is fatty and will not dry out.
  • The traditional Tripoli way of serving samke harra is in a pita bread with lettuce and tomatoes.
  • For more heat, you can increase the chili powder and/or cayenne pepper to taste.
  • Some prefer to use a whole fish instead of the filets. In this case the fish is deep fried and served on top of the sauce for a nice presentation. I personally have not tried it this way since I know my kids will have trouble eating it! 
Serving: 1serving, Calories: 391kcal, Carbohydrates: 10g, Protein: 35g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Cholesterol: 72mg, Sodium: 788mg, Potassium: 954mg, Fiber: 2g, Sugar: 2g, Vitamin A: 787IU, Vitamin C: 20mg, Calcium: 79mg, Iron: 3mg
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