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Samkeh Harra - Fish fillets with Tomato Chilli Sauce

dina Bayoud-Kohl
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Main Course
Cuisine Lebanese
Servings 6


  • For the fish
  • 1 kg skinless white fish filets
  • 1 teaspoon salt or to taste
  • Flour to dust the fish
  • 125 ml sunflower oil to fry the fish
  • For the sauce
  • 50 ml extra-virgin olive oil
  • 2 medium onions peeled and finely chopped
  • 10 small garlic cloves peeled and thinly sliced
  • 4 small dried chilli pepper finely chopped
  • 1 red pepper rinsed and finely chopped
  • 1 ½ teaspoons coriander
  • 500 g ripe tomatoes rinsed, blanched, peeled and finely chopped
  • 1 teaspoon salt
  • 1 bunch of parsley 60g, leaves rinsed and coarsely chopped
  • 2 heaped teaspoonful tomato paste
  • 50 ml lemon juice


  • For the fish: Wash the filets with cold water, pat dry and sprinkle with the salt. Add some flour to a plate and dredge the filets in flour to coat completely. Shake off any excess flour.
  • Heat the sunflower oil in a frying pan over medium-high heat and fry the filets on both sides for about 3-5 minutes each. Transfer to a large baking dish. Keep warm.
  • For the sauce: Heat the olive oil in a large frying pan over medium-high heat and sauté the onions, garlic, chilli, red pepper and coriander for 5 minutes. Reduce heat to medium-low and stir in the tomatoes, tomato paste and salt. Cover and cook for about 5 minutes. Uncover and combine in the parsley and the lemon juice.
  • Preheat oven (200°C, 400°F). Spread the sauce over the fish and cover with aluminium foil and bake on second lower rack for about 15 minutes. Serve hot with batata bi-l-furn.


All images and text © Dina Bayoud Kohl for Dina’s Kitchen