Samkeh Harra means “spicy fish” and this one is a showstopper. Branzino is stuffed with lemon slices, drenched in a spicy, zesty tahini sauce, and topped with a crunchy fried nut mix.
What You’ll Need:
For the fish:
2 whole branzino or 6 branzino fillets, about 2 lb total
Kosher salt
Extra-virgin olive oil
1 lemon, thinly sliced
2 tablespoons toasted pine nuts
Chopped fresh parsley, for serving
For the sauce:
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced (about 1 cup)
3 scallions, thinly sliced (about ½ cup)
4 garlic cloves, grated
2 tablespoons harissa paste
1 teaspoon Aleppo pepper
2 teaspoons kosher salt
1 bunch fresh cilantro, including stems, chopped (about 2 cups)
1 cup tahini
¾ cup fresh lemon juice
What To Do:
Make the fish: Preheat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
Pat the fish all over with paper towels to thoroughly dry. Season with a few large pinches of salt to coat the inside flesh and outer skin. Drizzle inside and out with olive oil and use clean hands to rub it all in. Stuff with the lemon slices.
Arrange the fish on the prepared baking sheet and roast in the oven until the flesh is opaque, 18–20 minutes (for fillets, roast 8–10 minutes.)
Make the sauce: Heat the olive oil in a small saucepan over medium heat. When the oil is shimmering, add the onion and sautè for about 5 minutes, until translucent but not taking on any color. Stir in the scallions and garlic and sautè until softened, about 3 minutes. Add the harissa paste, Aleppo pepper, and 1 teaspoon of the salt. Stir until the harissa paste is a deep red and completely mixed into the aromatics. Add the cilantro and ¼ cup water to thin the sauce. Stir until the cilantro is wilted. Turn the heat off and remove the mixture to a small bowl.
In the same saucepan, add the tahini, lemon juice, remaining 1 teaspoon of the salt, and 1 cup cold water. Whisk together until completely combined. Set over low heat and let the tahini sauce slowly simmer, stirring, until thickened, about 10 minutes (this is an emulsion, so the constant motion keeps the fat from separating and the tahini from scorching. Once the sauce thickens, whisk in the onion mixture.
When the fish is ready, take it out of the oven and rest it on the baking sheet for 4 minutes. Transfer to a serving platter, spoon the sauce over the top, and garnish with the nuts and parsley. Serve immediately.
Serves 4–6.
Edy Massih is a chef, a caterer, and the owner of Edy’s Grocer in Greenpoint, Brooklyn. Born in Anfeh, Lebanon, Edy moved to the US at the age of ten. In 2016, he graduated from the Culinary Institute of America and started a successful catering business, which soon became well known for its signature Brown Paper Boards.
In August 2020, Edy opened his first storefront, Edy’s Grocer, quickly becoming a neighborhood staple and gathering place serving great food and hosting various pop-ups, cookbook clubs, and dinner parties. His first cookbook, Keep It Zesty: A Celebration of Lebanese Flavors & Culture from Edy’s Grocer came out in May 2024.
Edy hopes to inspire others with his modern twist on the Lebanese flavors that captivated him as a child.
WHERE TO FIND EDY
