📝 About This Recipe
Transport your kitchen to the shores of Beirut with this vibrant and aromatic baked red snapper, known in Lebanon as Samak Bil Sayniyeh. This dish celebrates the freshness of the Mediterranean, featuring a whole fish nestled in a bed of colorful peppers and tomatoes, all infused with the signature 'Seven Spice' blend and bright citrus. It is a healthy, festive centerpiece that balances the richness of the fish with the tang of tahini and the crunch of toasted pine nuts.
🥗 Ingredients
The Fish
- 2.5-3 lbs Whole Red Snapper (scaled, gutted, and cleaned with fins removed)
- 2 Lemon (one sliced into rounds, one juiced)
- 3 tablespoons Extra Virgin Olive Oil (high quality Lebanese oil preferred)
The Vegetable Bed
- 2 medium Yellow Onions (sliced into thin half-moons)
- 1 large Red Bell Pepper (sliced into thin strips)
- 1 large Green Bell Pepper (sliced into thin strips)
- 3 medium Roma Tomatoes (sliced into rounds)
- 6 pieces Garlic Cloves (smashed and minced)
Spice Rub and Marinade
- 1 tablespoon Lebanese Seven Spice (Baharat) (a blend of allspice, black pepper, cinnamon, clove, nutmeg, fenugreek, and ginger)
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika (sweet or smoked)
- 2 teaspoons Sea Salt (adjust to taste)
- 1/2 cup Fresh Cilantro (finely chopped)
For Garnish
- 2 tablespoons Pine Nuts (toasted until golden)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and lightly grease a large rectangular baking dish with olive oil.
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2
Pat the red snapper completely dry with paper towels. Using a sharp knife, make 3-4 diagonal shallow slits on both sides of the fish to allow the marinade to penetrate.
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3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Seven Spice, cumin, paprika, and salt to create a thick marinade.
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4
Rub half of the marinade all over the fish, ensuring you get plenty inside the cavity and into the slits you cut.
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5
In a large mixing bowl, toss the sliced onions and bell peppers with the remaining marinade and the chopped cilantro until well coated.
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6
Spread the onion and pepper mixture evenly across the bottom of the prepared baking dish to create a flavorful bed for the fish.
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7
Place the red snapper on top of the vegetables. Stuff the cavity of the fish with a few lemon slices and a sprig of parsley if desired.
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8
Arrange the tomato slices and remaining lemon slices around and slightly over the fish for added moisture.
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9
Cover the dish tightly with aluminum foil and bake in the center of the oven for 20 minutes.
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10
Remove the foil and continue baking for another 15-20 minutes. The fish is done when the flesh is opaque and flakes easily with a fork, and the vegetables are tender and slightly caramelized.
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11
While the fish finishes, toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
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12
Carefully remove the dish from the oven. Let it rest for 5 minutes before serving.
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13
Garnish generously with the toasted pine nuts and fresh chopped parsley before bringing the whole dish to the table.
💡 Chef's Tips
Always pat the fish dry before marinating; excess moisture prevents the skin from setting properly. If you cannot find Lebanese Seven Spice, a mix of equal parts allspice and black pepper with a pinch of cinnamon is a great substitute. For a crispy skin, you can turn on the broiler for the last 2-3 minutes of cooking, but watch it closely to prevent burning. Ensure the vegetables are sliced thinly and uniformly so they cook through at the same rate as the fish. Don't discard the juices in the bottom of the pan—they are packed with flavor and act as a natural sauce for rice.
🍽️ Serving Suggestions
Serve alongside 'Sayadiyeh' rice (spiced fish rice) or plain vermicelli rice to soak up the juices. A side of 'Tarator' (tahini, lemon, and garlic sauce) is the traditional Lebanese accompaniment for baked fish. Pair with a crisp Lebanese Fattoush salad for a refreshing, acidic crunch. A chilled glass of Lebanese white wine, like a Ksara Blanc de Blancs, complements the spices beautifully. Serve with warm pita bread to scoop up the softened peppers and onions.