Spicy Walnut-Crusted Fish — Fish Samkeh Harra

Tripoli-style spicy fish in a chilli-walnut-coriander sauce with sweet pepper and tomato, finished with toasted pine nuts and served with warm flatbread.

Not rated yet Middle Eastern

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

12 minsPrep

23 minsCook

35 minsTotal

MediumLevel

💧Lebanese arak with cold water 🥂Riesling, off-dry

Nutrition per Serving

520 Calories

38g Protein

24g Fat

32g Carbs

5g Sugar

4g Fiber

720mg Sodium

65mg Chol

Ingredients

For 2 servings

Instructions

Prep

Pat fish dry and rub both sides with cumin, turmeric, salt, and 1 tbsp olive oil. Finely dice bell pepper, onion, and tomato. Finely chop coriander leaves and stems. Grate garlic cloves. Finely chop deseeded red chillies. Finely grind walnuts in a mortar. Toast pine nuts.

Saute

Heat 2 tbsp olive oil in a wide skillet over medium-high for 1 minute. Add bell pepper and onion, cook 4 to 5 minutes until softened. Stir in garlic, chilli, Aleppo pepper, cumin, and ground coriander, cook 30 seconds until fragrant.

Build

Add diced tomato and 1 tsp salt, simmer 4 to 5 minutes until tomato breaks down and oil pools at edges. Stir in ground walnuts, chopped coriander, lemon juice, and 120ml hot water, simmer 3 minutes until sauce coats the back of a spoon.

Sear

Push sauce to the sides creating a well. Lay fish skin-side down in the well, cook over medium-high for 5 to 6 minutes until skin is crisp. Spoon sauce over fish, lower heat to medium, cover loosely, cook 5 to 6 minutes until flesh flakes when pressed.

Finish

While fish cooks, warm flatbreads directly over low gas flame or in a dry pan for 20 seconds per side. Off the heat, scatter toasted pine nuts and finishing coriander over the fish.

Plate

Serve the fish in the skillet with warm flatbreads and lemon wedges alongside.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.