Samkeh harrah is a specialty from Tripoli in north Lebanon. There are two ways of preparing it: one with just fresh herbs, nuts, and tomatoes as here, and the other is tahini-based with added herbs and nuts (see Samkeh Harrah bil-Tahineh). Both versions are delightful, with this recipe having fresher flavors. In this recipe (which is my mother’s), I like to use individual fish instead of fillets. Serve with good bread and a green salad.
SERVES: 4
INGREDIENTS:
- 4 whole sea bream or sea bass (about 14 ounces/400 g each), scaled, gutted, and rinsed
- Sea salt
FOR HERB STUFFING:
- ⅓ cup (50 g) pine nuts, ground medium fine
- ⅓ cup (50 g) walnuts, ground medium fine
- 8 cloves garlic, minced to a fine paste
- 2 bunches cilantro (14 ounces/400 g), most of the bottom stems discarded, finely chopped
- 1 medium onion (5 ounces/150 g), finely chopped
- 1 medium tomato (3½ ounces/100 g), seeded and cut into ¼-inch (6 mm) dice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cayenne pepper
- ¼ teaspoon finely ground black pepper
- Sea salt
- Juice of 2 lemons, or to taste
- ½ cup (125 ml) extra-virgin olive oil, plus more for greasing the baking sheet
INSTRUCTIONS:
- Pat the fish dry with paper towels and lightly rub with a little salt, inside and out.
- To make the herb stuffing: Put the ground nuts in a large bowl. Add the garlic, cilantro, onion, and tomato. Season with the spices and salt to taste, then add the lemon juice and olive oil. Mix well. Taste and adjust the seasoning if necessary.
- Preheat the oven to 350°F (180°C). Grease a large baking sheet with a little olive oil.
- Put as much stuffing as you can inside each fish, making sure you don’t have any stuffing spilling out. Lay the fish on the baking sheet. Wrap any leftover stuffing in foil and place next to the fish or on another baking sheet.
- Bake for 25 to 35 minutes, or until the fish is just done.
- Let cool and serve at room temperature.
