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Baked fish with tahini sauce (Lebanese samke harra)

This exquisite dish, which translates to “spicy fish,” is a celebrated staple in Lebanese cuisine.  The baked fish with tahini sauce features fish topped with a luscious, slightly spicy tahini sauce, garnished with nuts and fresh herbs. 

Ingredients

2 fish (white fish such as sea bass or snapper, cleaned and scaled)
5 cloves garlic (minced, 2 cloves for fish, 3 cloves for sauce)
2 tablespoons olive oil
2 teaspoons cumin (ground cumin, half for the fish, half for the sauce)
1 teaspoon paprika
1 cup tahini
3 lemon (1 sliced, 2 juiced)
1⁄2 cup water (adjust for consistency)
  seasoning (salt and pepper to taste)
1⁄4 cup pine nuts (optional, toasted, or almond flakes)
  parsley (optional, fresh parsley, chopped, for garnishing)

Instructions

Place the fish on a baking tray lined with parchment paper. Rub the fish inside and out with minced garlic, olive oil, ground cumin, paprika, salt, and pepper. Place lemon slices inside the cavity of the fish for added flavor.

Allow the fish to marinate for at least 30 minutes to absorb all the wonderful flavors.

For the sauce, mix the tahini, minced garlic, lemon juice, ground cumin, and salt in a bowl. Gradually add water while stirring until the sauce reaches a smooth, pourable consistency.

Preheat your oven to 400°F. Bake the marinated fish until it is cooked through and flakes easily with a fork, 25-30 minutes.

Once the fish is cooked, remove it from the oven and carefully transfer it to a serving platter.
Pour the prepared tahini sauce generously over the fish.

If using, sprinkle the toasted pine nuts and chopped parsley over the top. 

Total time
50 minutes
Cooking time 35 minutes
Preparation time 15 minutes
Yield
4 servings

Notes

Ensure the fish are thoroughly cleaned and scaled. 

Don't rush the marinating process; it's crucial for infusing the fish with flavor.

Adjust the thickness of the tahini sauce by adding water gradually. It should be creamy but not too runny.

Keep an eye on the fish while it bakes to avoid overcooking.

Variations

If you don't have tahini on hand, you can substitute the tahini and lemon mixture with an equal amount of hummus.

For an extra kick, add a pinch of red pepper flakes if desired.

Source

Lebanese cuisine

fish, main course
frying, baking
Lebanses food recipes
Food in Asia

Serve with warm pita bread, Lebanese rice of a frehs salad. 

The pita bread is perfect for soaking up the delicious tahini sauce. The Lebanese rice is a fragrant and fluffy rice dish that complements the fish beautifully. A simple salad with tomatoes, cucumbers, and a lemon dressing adds a refreshing contrast.

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