Samke Harra: Spicy Lebanese Seabream

Name: Samke Harra: Spicy Lebanese Seabream with Tahini Sauce and Garlic Potatoes
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 1 Tsp of Salt; 1 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 2 Grams of Cumin powder; 1 Tsp of Black pepper; 1 Piece of Small red chilli; 30 Grams of Almond flakes; 450 Grams of Potatoes; 1 Piece of Red pepper; 1 Tbsp of Olive oil; 2 Grams of Coriander powder; 1 Tsp of Salt; 1 Tsp of Black pepper; 15 Grams of Fresh coriander; 1 Piece of Garlic cloves; 1 Piece of Lemon; 40 Grams of Tahini; 0 Tsp of Salt; 30 ML of Water; 2 Grams of Cayenne powder; 1 Piece of Garlic cloves

with Tahini Sauce and Garlic Potatoes

Our take on a classic from the regions of Tripoli. Loosely translated to “Spicy Fish" in Arabic, this delicious dish typically involves a whole baked fish smothered in tahini sauce.

343 Reviews

Cals 561 · Prot 55 · Carbs 50 · Fat 23

Calorie Smart

40 min

Samke Harra: Spicy Lebanese Seabream with Tahini Sauce and Garlic Potatoes

Our take on a classic from the regions of Tripoli. Loosely translated to “Spicy Fish" in Arabic, this delicious dish typically involves a whole baked fish smothered in tahini sauce.

343 Reviews

Cals 561 · Prot 55 · Carbs 50 · Fat 23

Calorie Smart

Ingredients

Fish

Seabream 6*

330 Grams

Salt

0.5 Tsp

Olive oil

0.5 Tbsp

Smoked paprika powder

2 Grams

Cumin powder

2 Grams

Black pepper

0.5 Tsp

Small red chilli

1 Piece

Almond flakes 1*2*

30 Grams

Veggies

Potatoes

450 Grams

Red pepper

1 Piece

Olive oil

0.5 Tbsp

Coriander powder

2 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Fresh coriander

15 Grams

Garlic cloves

1 Piece

Tahini sauce

Lemon

1 Piece

Tahini 3*

40 Grams

Salt

0.3 Tsp

Water

30 ML

Cayenne powder

2 Grams

Garlic cloves

1 Piece

Allergens

*6 Fish, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1994 / 561
Fats (g)	22.7
of which saturated (g)	1.3
Carbohydrates (g)	50
of which sugars (g)	8.4
Fibers (g)	12.2
Proteins (g)	54.6
Salt (g)	0.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast Veg

Preheat the oven to 200°C/180°C fan.
Chop the potatoes (skins on) into small bite-sized pieces.
Deseed and roughly chop the red pepper.
Add the vegetables on a lined baking tray with a drizzle of oil.
Add the coriander powder and a pinch of salt and pepper.
Mix well, and roast for 12-15 min until the vegetables are halfway cooked through.

2 Prep

Meanwhile, pick and finely chop the coriander leaves.
Peel and finely chop the garlic.
Slice the red chilli into rounds.
Cut the lemon in quarters.
Rinse the seabream fillets over a sink and sprinkle generously with salt and squeeze a wedge of lemon juice over.
Set on a plate to marinate for 1-2 min, then rinse under cold water and pat dry with kitchen paper.

Tip! Did you know that rinsing fish with either salt, citrus, or milk helps neutralise odours and produces a fresher, purer tasting fish?

3 Roast fish

In a small bowl, combine the olive oil, smoked paprika, cumin powder and a pinch of salt and pepper. Brush over the seabream fillets.
After the potatoes and peppers have cooked halfway through, move them to the sides of the tray and place the fish in the centre.
Roast for 10-12 min further until the fish is flakey and the potatoes are cooked through. Remove from the oven and mix the fresh coriander, garlic, and half the red chilli (spicy!) through the vegetables.

Tip! Not a fan of raw garlic? Leave it out.

4 Toast almond flakes

Meanwhile, heat a small pan over a medium heat with a drizzle of oil.
Once hot, add the almond flakes and quickly fry until they start to turn golden brown.
Spoon them out of the oil and drain onto a paper towel.

Tip! Keep a very close watch on the almonds as they can burn quickly!

5 Make Tahini Sauce

In a bowl, combine the tahini, a generous squeeze of lemon juice, a good pinch of salt, some garlic, and 3 Tbsp of cold water.
Mix until smooth.
Season with a pinch of cayenne (spicy!).

Tip! If the tahini sauce seizes or thickens up, just add a few more splashes of water (or lemon juice) and whisk well to loosen.

6 Serve

Divide the seabream and roasted vegetables onto plates.
Pour the spicy tahini sauce[b] over the [b]fish and garnish with toasted almond flakes, coriander, and remaining red chilli (spicy!).
Serve the lemon wedges alongside.