Samke Harra (Spicy Fish)
A vibrant Lebanese fish dish with a kick of spice and fresh herbs.
⏱️ 45 min🍽️ Serves 1
🔥 380 kcal💪 35g protein🍚 18g carbs🥑 19g fat🌾 4g fibreper serving
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servings
Ingredients
- 🐟4 cod fillets
- 🌰½ cup walnuts, chopped
- 🌲¼ cup pine nuts
- 🌿1 cup fresh cilantro, chopped
- Parsley½ cup fresh parsley, chopped
- 🧄2 garlic cloves, minced
- 🍋½ lemon, juiced
- 🍚¼ cup tahini
- 🌶️2 tbsp red pepper paste (or harissa)
- 🥘1 tsp cumin
- 🌶️½ tsp cayenne pepper
- 🫒¼ cup olive oil
- 🧂 salt and black pepper, to taste
Pro tips
- For an extra nutty flavor, lightly toast the walnuts and pine nuts before adding them to the paste.
- Adjust the amount of red pepper paste and cayenne to suit your preferred spice level.
- Any firm white fish, such as snapper or halibut, can be used instead of cod.
- Garnish with extra fresh cilantro or lemon wedges before serving for a vibrant presentation.
Method
- 1Preheat your oven to 200°C (400°F). Lightly grease a baking dish.
- 2In a bowl, combine walnuts, pine nuts, cilantro, parsley, minced garlic, lemon juice, tahini, red pepper paste, cumin, and cayenne pepper. Mix well until a thick paste forms.
- 3Season the cod fillets generously with salt and black pepper. Place them in the prepared baking dish.
- 4Evenly spread the Samke Harra paste over the top of each cod fillet, ensuring they are well coated.
- 5Drizzle the olive oil over the fish and paste.
- 6Bake for 20-25 minutes, or until the fish is flaky and cooked through. Cooking time may vary depending on the thickness of the fillets.
- 7Serve immediately with a side of rice or warm pita bread.