This Syrian fish dish is bursting with delicious herbs and spices. We loved it! Really great with spinach & sumac and spicy potatoes. One of the best meals we’ve had in ages!
Wine Suggestion: Our choice tonight was the Rustenberg Five Soldiers Chardonnay which had power and complexity but also elegance and a beautiful, supple balance so it finished light and persistent. An excellent wine well worth seeking out and a great match for this dish.
Spiced Fish (Samaka Harra) – serves 2
- 6 garlic cloves, chopped
- 2 red chillies, finely chopped
- ½ tsp ground cumin
- 40g walnuts chopped
- 2 tbsp olive oil, plus extra
- 2 whole fish e.g. sea bream or snapper (we used bass)
- a bunch of fresh coriander, roughly chopped, including stems
- 1 lemon, plus ½ a lemon, sliced
Heat the oven to 180C/350F/Gas 4.
Mix the garlic, chillies, cumin, walnuts and 2 tbsp of olive oil, salt and pepper.
Stuff the fish with the mixture, keeping 2 tbsp aside for later, then add a handful of coriander, saving some to garnish.
Squeeze the lemon over both fish, then drizzle with olive oil and season with salt and pepper. Marinate in the fridge for a good half hour.
Put the fish into a large oven tray with the reserved stuffing sprinkled over the top and some lemon slices, then bake for 30 minutes.
(Original recipe from Syria: Recipes from Home by Itab Azzam and Dina Mousawi, Trapeze, 2017.)
Jono & Jules do food & wine 
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