Inspired by the cooking of Aleppo in Syria, this samak harra pairs baked fish coated in wholewheat breadcrumbs with a walnut and tahini sauce. Low in carbohydrates and heart-friendly, it makes a light yet satisfying dinner.
Wash the sea bass fillets, pat dry with paper towels and rub with salt.
Mix the lemon juice with half the olive oil and the cumin. Brush over the fish and leave to marinate for twenty minutes.
Coat the fish in wholewheat breadcrumbs and arrange on a baking pan.
Bake in an oven preheated to 200°C / 390°F for twenty-five minutes, until the fish is cooked and the breadcrumb coating is golden.
Mix the tahini, remaining olive oil, walnuts, garlic and parsley. Spoon over the fish and serve.
Do not cover the fish with foil while baking, or the breadcrumb coating will not crisp up. Allergens: contains fish, sesame (tahini), tree nuts (walnuts) and gluten (wholewheat breadcrumbs).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
