Easy Recipe: Yummy Oven baked fish with chili – samkeh harra

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Oven baked fish with chili - samkeh harra

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We hope you got benefit from reading it, now let’s go back to oven baked fish with chili – samkeh harra recipe. To cook oven baked fish with chili – samkeh harra you need 14 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Oven baked fish with chili – samkeh harra:

  1. Get 2 kg of Hamour fish, cleaned.
  2. You need 4 of tomatoes, cut in round slices.
  3. You need 2 of green peppers, cut in rounds.
  4. Provide 3 of onions, cut in round slices.
  5. Take 3 of lemons, peeled and cut in round slices.
  6. Provide 1/2 cup of vegetable oil.
  7. Get of For the stuffing:.
  8. Prepare 1 cup of fresh coriander, chopped.
  9. You need 2 of green hot peppers, cut in halves with seeds removed.
  10. Provide 1 of red hot pepper, cut in half with seeds removed.
  11. Provide 20 cloves of garlic, peeled.
  12. Provide 3 tablespoons of vegetable oil.
  13. You need 1/2 teaspoon of black pepper.
  14. Use 1 teaspoon of salt.

Steps to make Oven baked fish with chili – samkeh harra:

  1. Pre-heat the oven on high heat..
  2. To prepare the stuffing: put all the ingredients together in a food processor and blend until you obtain a homogeneous mixture..
  3. 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..
  4. In an oven tray, pour the vegetable oil and place the fish..
  5. 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..
  6. Cover the tray with aluminum foil and put it back in the oven for about 1 hr until it is well cooked..
  7. Place the fish in a serving dish and decorate it with the grilled sliced vegetables..
  8. Serve hot with pita bread..

The final and very importatnt touch is to top it with a good dose of Tahini sauce (tahini, lemon, garlic 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. The book has the Beirut style of samkeh harra. The fish is fried instead of baked. Rinse the fish and pat dry with paper towels.

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