Samak Singari | Aswan-Style Cumin-Roasted Fish

Rinse the fish inside and out, then pat it thoroughly dry with paper towels; the paste will not stick to a wet surface. Score each side three times diagonally down to the bone and place lemon slices in the cavity. The cuts let the paste season the flesh.

Pound the garlic, coriander seeds, cumin, and salt in a mortar until they form a paste. Mix in the chopped fresh cilantro, paprika, red pepper flakes, black pepper, olive oil, and lemon juice. Use your hands to spread the paste over both sides of the fish, into the cuts, and inside the cavity.

Preheat the oven to 220°C / 430°F. Slice the tomatoes, onion, and peppers into rounds and arrange them in a single layer in a baking dish. Drizzle with olive oil and place the fish on top; fish placed directly in the dish will stick to the bottom and lose its skin.

Place the dish on the top rack and roast uncovered for 30 minutes. The paste should thicken and begin to crack on the surface. If you turn on the broiler for the last 5 minutes, the crust will crisp further, but watch closely; cumin burns quickly.

Insert the tip of a knife near the base of the dorsal fin. The fish is done when the flesh separates easily from the bone and turns from translucent to opaque. Remove it from the oven and let it rest for 5 minutes. Slice the remaining lemon and serve alongside, spooning the vegetable juices from the pan over the fish.