Levantine cuisine · Fish & Seafood

Samak Mahshi

Whole sea bream stuffed with cinnamon rice, almonds, and raisins, baked in the oven and served with plenty of lemon.

Ingredients · for 4 servings

• 2 sea bream (cleaned, about 500g each)
• 150g long-grain rice
• 2 onions
• 60g almonds
• 50g raisins
• 1 tsp cinnamon
• 1 tsp allspice
• 1/2 bunch parsley
• 2 lemons
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Rinse the rice under cold water, cook in 300ml salted water for 12 min. until al dente, and let it steam uncovered; wash the sea bream inside and out and pat thoroughly dry.
2. Finely dice the onions and fry in 3 tbsp olive oil for 8 min. until golden, then add the almonds and raisins and toast for 2 min. until the almonds are fragrant.
3. Stir in cinnamon, allspice, the chopped parsley, salt, and pepper, mix in the rice, and let the filling cool to lukewarm.
4. Salt the fish inside, fill loosely with the rice stuffing, and close the opening with toothpicks.
5. Place the fish in an oiled baking dish, drizzle with the remaining olive oil and the juice of one lemon, and bake at 200°C for 30–35 min. until the skin is crisp and the dorsal fin pulls away easily.
6. Let rest for 5 min., serve the remaining stuffing alongside, and garnish with wedges of the second lemon.