Samak harra (Lebanese chilli fish)

Serves 6
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Indy Lifestyle Online

1.5kg whole red snapper, gutted and cleaned
handful of coriander, finely chopped, plus extra for garnish
6 garlic cloves, crushed
2 medium carrots, grated
1 tablespoon finely chopped green chilli
1 tablespoon olive oil

For the tarator

1 tablespoon olive oil
100ml tahini
juice of half a lemon

You can use other fish if you prefer, such as salmon or sea bass. Use a cooking mat on top of the baking tray if possible – this stops the fish from sticking.

Preheat the oven to 180C/350F/gas mark 4. Cut slits into the fish, then rub the fish inside and out with salt and cumin. Combine the coriander, garlic, carrot and green chilli in a bowl. Stuff this mixture into the cavity of the fish, then rub the fish with olive oil.

Place the fish on a baking tray. Cover with kitchen foil and bake in the oven for one hour or until the fish is golden brown on both sides.

Serve hot with tarator (tahini sauce). Place the tahini in a bowl. Mix in the lemon juice. Add salt to taste, then gradually pour in about 200ml of water, whisking, until it is the consistency of a sauce. Whisk in the lemon juice. Garnish with coriander.

'The Lebanese Cookbook' by Hussien Dekmak (Kyle Cathie, £14.99), with photography by Martin Brigdale

Sommelier's choice

St Mont 2008

Marks & Spencer, £6.49

A fresh and crisp dry white, with notes of tropical fruit and pear, and a ripe, long finish. The perfect partner to this red snapper.