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–+ servings
Monsoon Coast

Levantine Roast Fish with Spicy citrus tahini Sauce

Samakeh Harrah, or ‘Hot Fish’, is one of the quintessential Levantine fish dishes. The stars are fresh fish and the citrusy tahini sauce spiked with Aleppo pepper draped over it.
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine African & Levantine
Servings 4 Servings

Ingredients
  

For the Fish

  • 4 white fish fillets
  • 4 tbsp olive oil
  • 1 tbsp fresh cilantro or parsley chopped
  • 2 tsp Sumac
  • 4 garlic cloves crushed
  • Salt to taste

For the Spice Tahini

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 1/2 cup tahini
  • Juice of 2 small lemons
  • Juice of one orange
  • Salt to taste
  • Cold water
  • 3 garlic cloves crushed
  • Zest of one lemon
  • 1-2 tsp Aleppo pepper
  • 1 tbsp Chopped parsley
  • 2 tbsp butter

For the garnish

  • Toasted sliced almonds or pine nuts
  • Parsley or cilantro leaves
  • Lemon wedges
  • Aleppo pepper
  • Toasted pita chips

Instructions
 

  • Mix olive oil, cilantro or parsley, sumac, garlic, and salt in a small bowl. Pour all over the fish fillets and rub well.
    4 white fish fillets, 4 tbsp olive oil, 1 tbsp fresh cilantro or parsley, 2 tsp Sumac, 4 garlic cloves, Salt to taste
  • Pre-heat oven to 400. Line a baking sheet with parchment paper and Roast fish at 400 for 10-12 minutes until cooked. Remove from oven, cover in foil and keep warm.
  • While the oven is preheating to cook fish, start the tahini sauce: Heat 2 tbsp olive oil in a medium pot over medium-low heat.
    2 tbsp olive oil
  • Add onion and sauté for 10 minutes until softened.
    1 onion
  • While the onions are cooking: In a bowl, mix tahini with lemon juice, orange juice, salt and enough cold water to make a smooth runny sauce.
    1/2 cup tahini, Juice of 2 small lemons, Juice of one orange, Salt to taste, Cold water
  • Back to the onions after 10 minutes: Add garlic, lemon zest, and Aleppo pepper. Sauté for 1-2 minute.
    3 garlic cloves, Zest of one lemon, 1-2 tsp Aleppo pepper
  • Add prepared tahini to pan and warm through. Don’t boil! If the sauce gets too thick, add more water.
  • Finish the tahini sauce with parsley and whisking cold butter until melted in to make it velvety. Adjust the seasoning and acidity.
    1 tbsp Chopped parsley, 2 tbsp butter
  • Transfer fish to a serving plate, and spoon tahini sauce all over. Garnish with herbs, toasted nuts, lemon wedges, Aleppo pepper and toasted pita chips.
    Toasted sliced almonds or pine nuts, Parsley or cilantro leaves, Lemon wedges, Aleppo pepper, Toasted pita chips
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https://www.monsooncoast.com/recipes/levantine-fish/