Levantine cuisine · Fish & Seafood

Samak Mashwi bil Fahm

Whole fish grilled over charcoal, with a sumac-lemon marinade and herbs in the cavity.

Ingredients · for 4 servings

• 2 sea bream (approx. 500 g each, cleaned)
• 2 tbsp sumac
• 4 garlic cloves
• 2 lemons
• 6 tbsp olive oil
• 1 bunch flat-leaf parsley
• 1 tsp cumin (ground)
• 1 red onion
• Salt, pepper

Instructions

1. Rinse the sea bream inside and out under cold water, pat very dry and score three diagonal cuts down to the bone on both sides.
2. Finely grate the garlic and mix with 1 tbsp sumac, the cumin, the juice of one lemon, 4 tbsp olive oil, salt and pepper; rub the marinade into the cuts and the cavity and let the fish rest for 30 min.
3. Slice half the parsley and the second lemon thinly and stuff both into the cavities.
4. Bring the charcoal grill to medium, even heat and brush the grate with a little olive oil so the skin doesn't stick.
5. Grill the fish in a fish basket for 7–9 min. per side until the skin is blistered and browned and the dorsal fin pulls out easily.
6. Shave the red onion into paper-thin rings, mix with the remaining chopped parsley, the rest of the sumac and the last of the olive oil, and scatter over the hot fish on the platter.