Samke Harra

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pat the sea bass very dry inside and out so it roasts rather than steams. Score the thickest part of the fish on both sides with 2 or 3 shallow cuts. Rub all over and inside the cavity with salt, black pepper, cumin, and olive oil. Tuck the lemon slices into the cavity and squeeze the remaining lemon half over the fish.

   1 fish (about 700 g whole weight) whole sea bass, cleaned and scaled5 g fine salt2 g black pepper2 g ground cumin15 ml olive oil1, sliced half and juiced half lemon
2. 2

   Place the fish on a lined baking tray and roast for 18-22 minutes, depending on thickness, until the flesh at the backbone turns opaque and flakes easily with a knife. The skin should look lightly blistered and the juices should run clear.

   1 fish (about 700 g whole weight) whole sea bass, cleaned and scaled
3. 3

   While the fish roasts, make the tahini sauce. In a bowl, stir together the tahini, crushed garlic, lemon juice, chilli flakes, and salt. Whisk in the warm water a little at a time until the sauce loosens to a pourable but still creamy consistency. If it tightens, add 1-2 teaspoons more warm water.

   80 g tahini3 cloves (12 g), finely crushed garlic30 ml lemon juice60 ml warm water3 g red chilli flakes2 g fine salt
4. 4

   Toast the pine nuts in the olive oil over medium-low heat in a small pan for 2-3 minutes, stirring constantly, until golden. They can burn quickly, so remove them from the heat as soon as they deepen in colour. Stir in the chopped coriander off the heat.

   25 g pine nuts20 g, finely chopped fresh coriander10 ml olive oil
5. 5

   Transfer the roasted fish to a serving dish and let it rest for 3 minutes so the juices settle. Spoon the tahini sauce over and around the fish, leaving some crisp skin exposed if you like. Scatter over the pine nut and coriander topping.

   1 fish (about 700 g whole weight) whole sea bass, cleaned and scaled80 g tahini25 g pine nuts20 g, finely chopped fresh coriander
6. 6

   Serve immediately, preferably with warm flatbread or rice and a simple salad. At the table, lift the top fillet away from the bone first, then remove the backbone to access the lower fillet cleanly.

Origin & History

Samke Harra is a classic fish dish from the Lebanese coastal tradition, especially associated with Beirut and its love of seafood, tahini, nuts, and bright citrus. The name means "spicy fish," though the heat is usually balanced rather than aggressive, with garlic, lemon, and coriander playing equally important roles.