How to Prepare Yummy Oven baked fish with chili - samkeh harra

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Rub with a little olive oil and season with salt. Pour the sauce over the fish dabbing it with a spatula, leaving the head intact. Garnish with parsley or cilantro leaves, pomegranate seeds, toasted pine nuts or walnuts and an olive to modestly cover the eye of the fish.

Provide Hamour fish, cleaned.
Prepare tomatoes, cut in round slices.
You need to prepare green peppers, cut in rounds.
You need onions, cut in round slices.
Provide lemons, peeled and cut in round slices.
Use vegetable oil.
You need For the stuffing:.
Prepare fresh coriander, chopped.
Use green hot peppers, cut in halves with seeds removed.
You need to prepare red hot pepper, cut in half with seeds removed.
You need to prepare garlic, peeled.
Prepare vegetable oil.
Prepare black pepper.
Use salt.

Short Tips:

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Pre-heat the oven on high heat..
To prepare the stuffing: put all the ingredients together in a food processor and blend until you obtain a homogeneous mixture..
Using a knife, make 3 cuts on both sides of the fish. Fill in the cuts with the stuffing. With the remaining stuffing, rub the whole fish..
In an oven tray, pour the vegetable oil and place the fish..
Put the tray in the oven and bake the fish for 20 min. Remove the tray from the oven, spread the tomato, pepper, onion and lemon slices over the fish randomly..
Cover the tray with aluminum foil and put it back in the oven for about 1 hr until it is well cooked..
Place the fish in a serving dish and decorate it with the grilled sliced vegetables..
Serve hot with pita bread..

Mom used to make it on special occasions when we had people over for dinner so it was a treat for us… We've tried eating Samkeh Harrah out in different. Baked Fish with Tahini Sauce and Toasted Pine Nuts. Samkeh Harra is quintessential Lebansese cuisine: a bright, lemony fish preparation with a healthy dose of garlic, sesame, and spice. Here, Petrale sole gets the Samkeh Harra ("hot fish") treatment. It's seasoned with cumin and chili powder, then baked and served with a tahini-tomato sauce.

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