Levantine cuisine · Fish & Seafood

Samak bi Debs Rumman

Fish fillets glazed with pomegranate molasses, garlic, and chili and baked dark and glossy in a very hot oven.

Ingredients · for 4 servings

• 4 sea bass fillets (180 g each)
• 4 tbsp pomegranate molasses
• 4 garlic cloves
• 1 red chili
• 1 tsp cumin
• 1 pomegranate
• 1 lemon
• 1/2 bunch parsley
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Finely grate the garlic, deseed and finely chop the chili; mix both with the pomegranate molasses, cumin, 3 tbsp olive oil, salt, and pepper into a dark marinade.
2. Pat the sea bass fillets dry, score the skin diagonally several times, and coat generously all over with the marinade.
3. Let the fish sit at room temperature for 20 min while preheating the oven to 220°C (425°F) with top heat.
4. Place the fillets skin-side up on an oiled baking sheet and bake for 10–12 min, until the glaze turns dark and glossy and slightly caramelized at the edges.
5. Meanwhile, deseed the pomegranate and roughly chop the parsley.
6. Drizzle the fish with the remaining olive oil, scatter with pomegranate seeds and parsley, and serve with lemon wedges.