Levantine cuisine · Fish & Seafood

Samak bi Bandoura wa Kammoun

Fish fillet finished briefly in a tomato sauce with cumin and braised onions.

Ingredients · for 4 servings

• 700 g firm white fish fillet
• 3 onions
• 5 cloves garlic
• 600 g ripe tomatoes
• 2 tbsp tomato paste
• 2 tsp cumin
• 1 tsp sweet paprika
• 1/2 bunch fresh cilantro
• 5 tbsp olive oil
• 1 lemon
• Salt, pepper

Instructions

1. Divide the fish into four portions, pat dry, rub with salt, pepper and 1 tsp cumin and chill.
2. Cut the onions into thin strips, chop the garlic, and peel, seed and dice the tomatoes.
3. Heat 3 tbsp olive oil in a wide pan and sauté the onions over medium heat for 10 min. until soft and light brown, then add the garlic, tomato paste, paprika and remaining cumin and toast for 1 min.
4. Add the diced tomatoes, salt, and simmer uncovered for 12–15 min. until a thick, glossy sauce forms in which the oil separates out.
5. Nestle the fish pieces into the sauce, drizzle the remaining olive oil over them and let steep covered over low heat for 8–10 min. until the fillet flakes easily with a fork.
6. Season to taste with the juice of half a lemon, sprinkle with chopped cilantro and serve straight from the pan with rice or flatbread.