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Oven baked fish with chili - samkeh harra
Oven baked fish with chili - samkeh harra

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We hope you got benefit from reading it, now let’s go back to oven baked fish with chili - samkeh harra recipe. To make oven baked fish with chili - samkeh harra you only need 14 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Oven baked fish with chili - samkeh harra:
  1. Use 2 kg Hamour fish, cleaned
  2. Prepare 4 tomatoes, cut in round slices
  3. You need 2 green peppers, cut in rounds
  4. You need 3 onions, cut in round slices
  5. Prepare 3 lemons, peeled and cut in round slices
  6. You need 1/2 cup vegetable oil
  7. Provide For the stuffing:
  8. Take 1 cup fresh coriander, chopped
  9. You need 2 green hot peppers, cut in halves with seeds removed
  10. Take 1 red hot pepper, cut in half with seeds removed
  11. Provide 20 cloves garlic, peeled
  12. Provide 3 tablespoons vegetable oil
  13. You need 1/2 teaspoon black pepper
  14. Provide 1 teaspoon salt
Instructions to make Oven baked fish with chili - samkeh harra:
  1. Pre-heat the oven on high heat.
  2. To prepare the stuffing: put all the ingredients together in a food processor and blend until you obtain a homogeneous mixture.
  3. Using a knife, make 3 cuts on both sides of the fish. Fill in the cuts with the stuffing. With the remaining stuffing, rub the whole fish.
  4. In an oven tray, pour the vegetable oil and place the fish.
  5. Put the tray in the oven and bake the fish for 20 min. Remove the tray from the oven, spread the tomato, pepper, onion and lemon slices over the fish randomly.
  6. Cover the tray with aluminum foil and put it back in the oven for about 1 hr until it is well cooked.
  7. Place the fish in a serving dish and decorate it with the grilled sliced vegetables.
  8. Serve hot with pita bread.

The final and very importatnt touch is to top it with a good dose of Tahini sauce (tahini, lemon, garlic Pour the sauce over the fish dabbing it with a spatula, leaving the head intact. Garnish with parsley or cilantro leaves, pomegranate seeds, toasted pine nuts or walnuts and an olive to modestly cover the eye of the fish. The book has the Beirut style of samkeh harra. The fish is fried instead of baked. Rinse the fish and pat dry with paper towels.

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