Main Course

Samak Harra: Spicy Baked Fish with Tahini (Lebanese Style)

Original name: Samak Harra (Spicy Baked Fish with Tahini)

Prep

20 mins

Cook

25 mins

Servings

LebaneseEasyDinnerLunchGluten FreePescatarianHigh Protein

About this dish

Samak harra is a beloved Lebanese dish of white fish baked in a vibrant, spicy paste of fresh herbs, chilies, and garlic, then finished with a lemony tahini drizzle. The creamy tahini cuts through the heat, while the pomegranate seeds add a jewel-like burst of sweetness that brightens every forkful.

It's a showstopper for a weekend dinner, yet simple enough for a weeknight treat, and it pairs beautifully with herby rice or warm flatbread.

Ingredients

UK and US measurements are both included for every recipe.

White fish fillets

protein

800 g

Imperial: 1.75 lbs

Fresh coriander

herb

50 g

Imperial: 1 large handful

Fresh parsley

herb

30 g

Imperial: 1 small bunch

Green chili

vegetable

Garlic

vegetable

5 medium

Olive oil

fat

4 tablespoons, divided

Lemon juice

liquid

3 tablespoons, divided

Salt and black pepper

seasoning

to taste

Tahini paste

dairy

3 tablespoons

Boiling water

liquid

2-3 tablespoons

Pomegranate seeds

fruit

1/2 cup

Fresh herbs for garnish

herb

small handful

Method

Make the green spice paste

5 mins

In a food processor, combine the coriander, parsley, chili, garlic, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Pulse until you have a slightly coarse paste. Season with salt and pepper.

Coat the fish

10 mins

Pat the fish fillets dry and place them in a baking dish just large enough to hold them in a single layer. Spread the green paste evenly over the tops of the fillets. Let them sit for 10 minutes to absorb the flavors.

Preheat and bake the fish

25 mins

Preheat your oven to 200°C (400°F). Drizzle the fish with the remaining 2 tablespoons of olive oil. Bake for 20–25 minutes, until the fish is just cooked through and flakes easily with a fork.

Make the tahini sauce

5 mins

While the fish bakes, stir the tahini paste with the remaining 1 tablespoon of lemon juice in a small bowl. Add boiling water slowly while stirring until you have a smooth, pourable sauce. Season lightly with salt.

Serve

3 mins

Drizzle the tahini sauce generously over the cooked fish. Scatter pomegranate seeds and fresh herbs on top. Serve hot with tahini on the side and lemon wedges if you like.

Equipment

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Nutrition facts

360 kcal

Calories

32 g

Protein

8 g

Carbohydrates

28 g

Fat

2 g

Fiber

580 mg

Sodium

Tips

For the best flavor, let the herb paste sit on the fish for at least 10 minutes before baking.
If.
If you have time, 30 minutes in the fridge works even better.
Use a firm white fish like cod, sea bass, or snapper.
If.
If you prefer extra heat, add a pinch of cayenne to the tahini sauce.
To make the tahini sauce pourable, stir boiling water in gradually. Sometimes you need a bit more than 2–3 tablespoons, depending on the thickness of your tahini.
Leftover samak harra keeps well in the fridge for up to two days. Reheat gently in the oven or microwave and refresh with a little lemon juice before serving.

Serving suggestions

Serve samak harra with fluffy basmati rice tinged with turmeric, a crisp salad of cucumber and tomato, and warm pita bread to mop up every drop of the aromatic sauce.

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Recipe by

Sami Haddad

Specialises in Lebanese cuisine

Sami makes hummus with so much tahini it's basically a dessert. He is a chickpea champion.

Describe yourself in three words: Creamy, tahini-heavy, chickpea lover.