Lebanese Baked Sea Bream Fillets in Tomato Harra Sauce
Method
Sauté Aromatics: Heat the extra virgin olive oil in a pan over medium heat and sauté the onion, garlic, and green chilli for 3 minutes until softened.
Simmer Harra Sauce: Stir in the ground coriander, cumin, and tinned tomatoes, reducing the heat to simmer gently for 5 minutes until thick.
Bake Fish: Arrange the sea bream fillets in a shallow baking dish, pour the spicy tomato sauce over them, and bake at 200°C for 10–12 minutes until the fish flakes easily.
Finish and Garnish: Stir the fresh coriander into the hot sauce around the fish and scatter the toasted pine nuts over the top before serving.
Nutritional Insight: The premium omega-3 fatty acids from the sea bream reduce systemic inflammation, whilst the thermogenic capsaicin in the chilli gently stimulates metabolism and curbs residual food noise. Culinary Hack: Pat the fish skin completely dry with kitchen paper and score it lightly three times before coating with the sauce; this prevents the fillets from curling up and ensures uniform cooking.
Nutrition Facts
Per serving
