Spicy Tahini Fish (Samkeh Harra)

Step 1
Begin by making the tahini sauce for the samkeh harra in a medium-sized mixing bowl. Add the garlic, salt, tahini, yogurt, and lemon juice and begin to mix using a whisk until the ingredients have been incorporated into a thick paste. Add the coriander followed by 400ml of water and combine into the sauce, then add the paprika and chilli powder.

Step 2
Set the mixture aside. Preheat the oven to 180 fan forced.

Step 3
In a baking dish, deep enough to hold the fish and sauce, season the snapper fillets with salt and paprika and rub the olive oil to marinate.

Step 4
Add the tahini sauce to the baking dish ensuring the fish is covered to atleast half way. Place the baking dish in the oven and bake for approximately 25 minutes depending on the thickness of the fillets. The dish is done when the sauce has reduced slightly and the fish is cooked through.

Step 5
Whilst the fish is baking, add the oil to a small fry pan and fry the walnuts until golden. Strain from the oil and set aside to cool. Once cooled, crush the walnuts slightly using your fingers, keeping some larger than others for texture and crunch.

Step 6
Once the fish is ready, allow it to stand for 5-10 minutes before garnishing with fresh pomegranate seeds and walnuts.

Step 7
Serve immediately, alongside Lazy cumin rice and Fattoush.