Samak Harra (Spiced Whole Roasted Fish)

• 1 large Sea bass, whole
• 5 tbsp Extra virgin olive oil
• 6 cloves Garlic
• 1 large Red chili pepper
• 25 g Fresh coriander
• 1 ½ tsp Ground cumin
• 60 g Walnuts
• 1 large Lemon
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

1. Heat the oven to 220°C (430°F). Pat the sea bass dry, then make 3 shallow slashes on each side and set it on a baking tray.
2. Rub the fish all over with 1 tbsp of the olive oil, then season with 1 tsp of the fine sea salt and the black pepper. Roast for 18 to 25 minutes, depending on size, until the flesh flakes easily and the thickest part is opaque.
3. While the fish roasts, finely chop the red chili pepper and most of the fresh coriander, reserving a little coriander for serving. Crush the walnuts to a coarse crumb.
4. Crush the garlic, then mix it in a bowl with the chopped chilli, chopped coriander, ground cumin, walnuts, the remaining 4 tbsp olive oil, and the remaining 0.5 tsp fine sea salt. Squeeze in the lemon juice, then stir until you have a spoonable, loose sauce.
5. Transfer the hot fish to a serving platter and spoon most of the sauce over the top so it runs into the slashes. Scatter over the reserved coriander and serve straight away with the remaining sauce for dipping.

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