Samak Harra (سمك حرّ) — Lebanese Fish in Spicy Tahini-Cilantro Sauce

• 800 gwhite fish fillets (cod, haddock, or sea bass) (cut into 4 portions)
• 6 gfine sea salt (about 1 tsp)
• 1 tspground black pepper
• 2 tspground cumin
• 30 mllemon juice (freshly squeezed)
• 30 mlextra-virgin olive oil (plus more for greasing pan)
• 18 ggarlic cloves (about 6 cloves, finely minced)
• 30 gfresh cilantro (leaves and tender stems, finely chopped)
• 15 gfresh parsley (finely chopped)
• 2 tsphot red chili flakes (Aleppo-style preferred)
• 2 tspground coriander
• 120 gtahini (well-stirred)
• 90 mlwater (to loosen tahini)
• 60 gwalnut halves (coarsely chopped)
• 25 gpine nuts

Instructions

1. 1

   Preheat the oven to 220°C and lightly grease a baking dish with a small amount of olive oil. Pat the fish very dry with paper towels so it roasts rather than steams, then arrange the portions in a single layer.

2. 2

   Season the fish with 6 g salt, black pepper, and cumin on all sides. Drizzle with 30 ml lemon juice and 30 ml olive oil, then rub gently to coat; let it sit for 10 minutes while you start the sauce.

3. 3

   Make the spicy herb base: in a skillet over medium heat, warm 45 ml olive oil until it shimmers. Add the minced garlic and cook for 45–60 seconds, stirring constantly, until fragrant but not browned.

4. 4

   Stir in the chopped cilantro and parsley, then add chili flakes and ground coriander. Cook for 60–90 seconds to bloom the spices and soften the herbs; the mixture should smell intensely aromatic without turning dark.

5. 5

   In a bowl, whisk tahini with 60 ml lemon juice until it thickens and turns pale. Whisk in 90 ml water gradually until the sauce becomes smooth and pourable, then whisk in 3 g salt.

6. 6

   Scrape the warm garlic-herb mixture into the tahini bowl and whisk until evenly combined. The sauce should be creamy and spicy with a strong lemon lift; if it seems too thick, whisk in an additional 15 ml water.

7. 7

   Bake the fish for 12–15 minutes, depending on thickness, until it flakes easily and the center is opaque. Rest the fish for 3 minutes so the juices settle, which keeps the flesh tender when sauced.

8. 8

   While the fish rests, toast the nuts: heat 10 ml olive oil in a small pan over medium-low heat. Add pine nuts and walnuts and stir for 2–3 minutes until the pine nuts are golden; immediately transfer to a plate to stop cooking.

9. 9

   Spoon a generous layer of the spicy tahini-cilantro sauce over the fish, coating each portion. Sprinkle the toasted nuts on top and serve warm; the dish is best when the sauce is creamy and the fish is just-cooked and moist.