Fish Beiruti recipe by Chef Rabih Fouany


Serves 4 persons | Prep/cooking time 60 mins
  • 4 pieces Mediterranean sea bass (500 g each)
  • 50 ml olive oil
  • 150 g sliced fresh lemon
  • 4 bay leaves
  • Salt & white pepper (to taste)
  • 2 g smoked paprika (optional)

Beiruti Sauce

  • 600 g tomato, diced
  • 150 g onion, finely chopped
  • 5 cloves garlic, crushed
  • 1/2 bundle of coriander, chopped
  • 1 green chili, finely chopped
  • 1 red chili, finely chopped
  • 100 ml olive oil
  • 1 tbs. dry coriander
  • Salt & white pepper (to taste)

To decorate

  • Roasted pine nuts
  • Fresh coriander
  • Red bell pepper confit
  1. Clean the fish and empty its cavity, removing the skin and keep the tail. Wash and dry but do not scratch the skin.
  2. Season with salt and spices inside the fish.
  3. Put the lemon slices and bay leaves inside the hole and brush with oil.
  4. Wrap the fish with aluminum foil and bake at 200°C for 30 minutes or until it feels soft when touched with fingers.
  5. Using a small pot and over medium heat, fry the onion and garlic until the color turns into light brown. Add the dry coriander and the chilies, cook for 5 minutes.
  6. Add the tomatoes and chopped fresh coriander and keep simmering for another 10 minutes. Add salt and pepper, turn off the heat.
  7. Lay the fish on a serving platter, top with Beiruti sauce and decorate with roasted pine nuts, fresh coriander and red bell-pepper confit.

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