Tuesday, May 30, 2017

Baked fish with pistachio and tahini (samke harra) recipe

Baked fish with pistachio and tahini (samke harra)

This much loved Lebanese fish dish is spectacular presented on a large platter as part of a buffet. Most often reserved for special occasions, head to the fish market to buy the freshest whole snapper for this recipe.

SERVES 6
PREPARATION 25MIN
COOKING 1hr 10MIN
SKILL LEVEL MID
By Zahi Azzi

Ingredients

1 x 2 kg whole snapper, scaled and cleaned
sea salt and freshly ground black pepper
⅓ cup olive oil, plus extra for oiling the baking tray
1 onion, finely diced
tomatoes, seeded and finely diced, to taste
red capsicum, finely diced, to taste
1 cup fresh pistachios, chopped, plus extra for garnish
1 cup lemon juice
1 tsp harissa
1 cup tahini
water, as required
¼ bunch parsley, finely chopped
¼ bunch coriander, finely chopped
extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Preheat oven to 200ºC. Season snapper well with sea salt and ground black pepper.

Roast in an oiled baking tray for 1 hour or until almost cooked.

Meanwhile in a saucepan combine oil, onion, tomatoes, capsicum and cook over low heat, strring occasionally, until soft.

Add pistachios, lemon juice, harissa, tahini and enough water to make a thin sauce consistency, and cook slowly until oil starts to separate from the sauce. Spoon over snapper and bake for a further 10 minutes.

Combine chopped herbs and extra vigin olive oil. Serve fish sprinkled with the extra pistachios and with the herb oil.

LinkWithin

Related Posts Plugin for WordPress, Blogger...

Addthis social buttons