Samke Harra

Method

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1. Heat the oven to 200°C / 400°F. Slash the fish three times on each side, rub with oil and salt and fill the cavity with lemon slices.

   Mark done

2. Bake on a lined tray 35 to 40 minutes, until the flesh at the thickest point pulls cleanly from the bone. Tip the tray and reserve the juices.

   Mark done Start 35 min timer

3. Whisk the tahini with the lemon juice — it will seize and stiffen, which is normal.

   Mark done

4. Loosen it with the warm fish juices, adding a spoonful at a time, until it pours like double cream.

   Mark done

5. Fry the garlic and chillies in 2 tbsp oil for 1 minute, no more, and stir them into the sauce off the heat.

   Mark done Start 1 min timer

6. Stir in the walnuts, ground coriander, salt and most of the fresh coriander.

   Mark done

7. Spoon the sauce generously over the warm fish, scatter with pine nuts and the last of the coriander, and serve.

   Mark done

Chef’s Tips

• The sauce never goes in the oven. Heat splits tahini.
• Loosen with the fish juices, not water.
• Fresh coriander in last, off the heat, or it goes drab.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain rice
• Flatbread
• A tomato salad

Storage & Reheating

Refrigerated for 2 days. The sauce thickens; loosen with lemon and water. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.