Samke harra (poisson libanais épicé)

Ingrédients

• 1 kg cod fish filets (cleaned, washed and patted dry)
• 2 tablespoons olive oil
• 1/2 teaspoon ground white pepper (or ground black pepper)
• 1 teaspoon chili powder (or substitute 1/4 teaspoon cayenne pepper)
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon olive oil
• 4 cloves garlic (crushed)
• 1 medium yellow onion (finely chopped)
• 1/2 cup cilantro (finely chopped (or sub parsley))
• 1/2 cup tahini ((235 ml))
• 1/2 cup water
• 1/3 cup lemon juice ((100 ml))
• 3/4 teaspoon salt (plus more to taste)
• 1/2 cup blanched almonds, cashews or pine nuts (to fry)
• 1/2 cup parsley (chopped)

Préparation

1. 1

   Pre-heat the oven to 400℉.

2. 2

   Place the 1 kg cod fish filets on a baking tray with parchment paper. Pat dry with a kitchen towel. Brush each piece with 2 tablespoons olive oil and coat with the 1/2 teaspoon ground white pepper, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1 teaspoon salt. Bake the cod filets for 15 to 20 minutes, until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of the fillets; check them at the 15 minute mark.

3. 3

   Meanwhile, start on the tahini sauce. In a small saucepan, heat the 1 tablespoon olive oil then sauté the 4 cloves garlic until fragrant. Add the 1 medium yellow onion and cook until translucent for 5-7 minutes. Add the 1/2 cup cilantro (or parsley) and cook for an additional minute. Add the 1/2 cup tahini along with the 1/2 cup water, 1/3 cup lemon juice and 3/4 teaspoon salt. Whisk until combined and homogeneous. Cook together for a few minutes for a pourable texture, then set aside.

4. 4

   Once the fish is cooked, place the fish on a serving plate and cover with the tahini sauce. Top with the 1/2 cup blanched almonds, cashews or pine nuts and 1/2 cup parsley. Serve with a side of rice or pita.