Samke Harra (Spicy Fish)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
8 servings
-
Calories
270 kcal
-
Course
Main Course
-
Cuisine
Lebanese
Samke Harra (Spicy Fish)
Description
In this Samke Harra recipe, cod fillets are seasoned with cumin, black pepper, salt, and cayenne, then rubbed with olive oil to create a flavorful crust once baked. Baking at 400ºF ensures the fish cooks through while remaining moist and flaky. Parallel to this, pine nuts are toasted for the final minutes in the oven to develop a nutty flavor and crunch.
The tahini sauce combines tahini paste with lemon juice, grated garlic, salt, and water, whisked slowly to achieve a thick yet pourable consistency that complements the spicy fish without overpowering it. Once the cod is done, the tahini sauce is drizzled on top and pine nuts and chopped parsley are scattered over, providing texture and fresh herbal notes.
Samke Harra can be served alongside Lebanese rice or other grain-based sides to absorb the sauce. Leftovers keep well refrigerated for up to three days, preferably storing pine nuts separately to maintain crunch. Reheating is done gently in a microwave. Careful attention to baking time avoids overcooking the fish, preserving its delicate texture.
Ingredients
Tahini Sauce
- ½ cup tahini paste
- ⅓ cup lemon juice
- 2 garlic grated, cloves
- ¼ teaspoon salt
- ¼ cup water
Fish & Toppings
- 2 ½ pounds cod fillets
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- ¼ cup pine nuts
- 2 tablespoons parsley for serving, chopped
Instructions
- Preheat the oven to 400ºF.
- Place the cod fillets in an 8x11 oven-safe baking dish. Use paper towels to pat the fish dry, then season with cumin, salt, pepper, and cayenne pepper on both sides. Drizzle with the olive oil and use your hands to rub the oil and seasoning all over the fish on both sides. Bake the fish until it flakes off easily with a fork, 10-15 minutes.
- During the last 5 minutes of cooking time, place the pine nuts in a small baking dish and toast in the oven until browned.
- Meanwhile, place the tahini paste in a small bowl. Add the lemon juice, garlic, and salt. Use a fork or whisk to combine the ingredients until they form a thick paste. Slowly add water to the mixture and whisk until completely combined, smooth with a pourable texture.
- When the fish is done cooking, drizzle the tahini sauce all over. Scatter the pine nuts and chopped parsley on top and serve immediately.
Notes
- Toast pine nuts during the last 5 minutes of baking to enhance their flavor and texture.
- Whisk the tahini sauce slowly, adding water gradually to achieve a smooth but not overly thin consistency.
- Monitor baking closely to avoid overcooking the fish; it should flake easily when done.
- Store leftovers in an airtight container for up to 3 days; keep pine nuts separate for crunchiness.
- Reheat gently in the microwave to maintain texture and prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 270kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 447mg | 19% |
| Potassium | 708mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
