Samke Harra

🔥 Prep

• Rinse and pat dry the 600 g white fish; place on a clean tray.
• Chop 0.5 cup walnuts roughly.
• Peel and mince 4 pcs garlic cloves.
• Roughly chop 0.5 cup fresh coriander leaves.
• Measure 1 tsp red chilli (flakes or powder).
• Measure 3 tbsp lemon juice.

🔥 Cook

• 1. Preheat the oven to 200 °C (400 °F) and line a baking sheet with parchment paper.
• 2. In a bowl, combine the chopped walnuts, minced garlic, chopped coriander, red chilli, and lemon juice; mix to form a thick paste.
• 3. Place the white fish on the prepared sheet and spread the walnut‑coriander mixture evenly over the top.
• 4. Bake the fish for 12‑15 minutes until the flesh is opaque and flakes easily and the topping is golden‑brown.
• 5. Remove the fish from the oven and let it rest for 2 minutes before serving.

🔥 Serve

• Serve the Samke Harra hot, drizzled with any pan juices.
• Accompany with warm pita bread or flatbread and a side of tabbouleh or couscous.
• Garnish with extra lemon wedges and a sprinkle of fresh coriander if desired.