Levantine cuisine · Fish & Seafood

Samak Mtabbal bi Sumac

Fish fillet marinated in sumac olive oil and baked under a blanket of onions and parsley.

Ingredients · for 4 servings

• 800 g sea bass fillet
• 3 tbsp sumac
• 3 onions
• 1 bunch flat-leaf parsley
• 4 cloves garlic
• 2 lemons
• 6 tbsp olive oil
• 1 tsp baharat
• Salt, pepper

Instructions

1. Cut the fillet into four portions, pat dry, and rub with 2 tbsp sumac, the baharat, the juice of one lemon, 3 tbsp olive oil, salt, and pepper; marinate for 20 min.
2. Cut the onions into fine half-rings, knead briefly with 1 tsp salt until softened, and pour off the released water.
3. Finely chop the parsley, finely grate the garlic, and mix both with the onions, the remaining sumac, and 2 tbsp olive oil.
4. Place the fish skin-side down in an oiled baking dish and spread the onion mixture evenly over it.
5. Bake in a preheated 200°C oven for 18–20 min, until the onion edges are golden brown and the fish is opaque and just cooked through at its thickest point.
6. Drizzle with the remaining olive oil, place wedges of the second lemon alongside, and serve lukewarm with flatbread.