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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both fish fillets dry and rub all 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 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 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 both fish fillets skin-side down in the well, cook over medium-high for 5 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 flatbread 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 flatbread and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.