Samke Harra (Lebanese Spiced Baked Fish)

• 5 tbsp Olive oil
• 800 g White fish fillet, skinless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 ½ tsp Ground cumin
• 1 tsp Smoked paprika
• 120 g Walnuts
• 4 cloves Garlic
• 1 medium Red chili pepper
• 1 large Lemon
• 25 g Fresh coriander

1. Heat the oven to 220°C (430°F). Brush a baking tray with 1 tbsp of the olive oil.
2. Pat the fish dry and place on the tray. Season with the fine sea salt, black pepper, ground cumin and smoked paprika, then drizzle over 1 tbsp olive oil.
3. Roast for 10 to 14 minutes, depending on thickness, until the fish is just opaque and flakes easily. Keep warm while you make the sauce.
4. Meanwhile, finely chop the coriander and set aside a small handful for serving. Halve the lemon and squeeze the juice.
5. In a food processor, pulse the walnuts with the garlic and red chilli to a coarse paste. Add most of the coriander and 3 tbsp lemon juice, then pulse briefly to combine; it should be spoonable, not smooth.
6. Warm the remaining 2 tbsp olive oil in a saucepan over a low to medium heat. Add the walnut mixture and cook for 2 to 3 minutes, stirring, until fragrant and warmed through; do not let it catch.
7. Spoon the warm sauce over the roasted fish. Finish with the reserved coriander, and add a little more lemon juice to taste before serving.

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