Samkeh Harra (سمكة حرّة) — Lebanese spicy baked fish with tahini and nuts

• 800 gwhite fish fillets (cod or sea bass), skinless (cut into 4 portions)
• 30 mlolive oil (for baking dish and brushing)
• 30 mllemon juice (freshly squeezed)
• 8 ggarlic, finely grated (about 2 large cloves)
• 6 gfine sea salt (about 1 tsp)
• 2 gground cumin (about 1 tsp)
• 2 gground coriander (about 1 tsp)
• 80 gwalnuts, finely chopped (toast lightly for deeper flavor)
• 60 gtahini (well-stirred)
• 10 ggarlic, crushed to a paste (about 3 cloves)
• 6 gAleppo pepper (about 2 tsp)
• 1 gcayenne pepper (about 1/2 tsp)
• 2 gpaprika (about 1 tsp)
• 30 gtomato paste (about 2 tbsp)
• 60 mlwarm water (to loosen sauce)
• 15 gfresh cilantro, finely chopped (about 1/2 cup loosely packed)
• 15 gfresh parsley, finely chopped (about 1/2 cup loosely packed)
• 25 gpine nuts (lightly toasted)

Instructions

1. 1

   Heat the oven to 220°C and lightly oil a baking dish with 10 ml of the olive oil. Pat the fish completely dry so it roasts rather than steams, then arrange the portions in a single layer.

2. 2

   In a small bowl, mix 30 ml lemon juice, 8 g grated garlic, 6 g salt, 2 g cumin, and 2 g coriander. Brush this mixture over the fish, then drizzle the remaining 20 ml olive oil over the top to promote browning.

3. 3

   Bake the fish for 12–15 minutes, depending on thickness, until it flakes easily and the center reaches 52–55°C. Remove the dish from the oven and keep the fish warm while you prepare the harra sauce.

4. 4

   Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring constantly so they do not scorch. Transfer them to a bowl immediately; residual pan heat can burn nuts quickly and turn them bitter.

5. 5

   Whisk the tahini with 45 ml lemon juice and 60 ml warm water until smooth and creamy; it will thicken first and then loosen as it emulsifies. Stir in the crushed garlic, tomato paste, Aleppo pepper, cayenne, paprika, cumin, and 45 ml olive oil until you have a spoonable, glossy sauce.

6. 6

   Fold the toasted walnuts into the sauce and let it stand for 2 minutes so the flavors bloom and the nuts hydrate slightly. If the sauce is thicker than yogurt, whisk in an additional 10–20 ml warm water until it coats the back of a spoon.

7. 7

   Spoon the harra sauce over the baked fish, covering the top while leaving some edges visible for contrast. Return the dish to the oven for 5–7 minutes so the sauce sets lightly and the surface takes on a deeper red color.

8. 8

   Rest the fish for 3 minutes, then scatter the cilantro, parsley, and toasted pine nuts over the top. Serve warm or at room temperature, ensuring each portion gets both fish and plenty of sauce.