Alexandria Samak Meshwi

Ingredients

• •Whole sea bream
• •Garlic
• •Cumin
• •Coriander seed
• •Lemon
• •Olive oil
• •Fresh parsley
• •Tahini
• •Rice

Steps

1. 1Clean and scale a whole sea bream, then score the flesh on both sides with a few diagonal cuts to help the marinade penetrate.
2. 2Crush garlic with cumin, ground coriander seed, and a pinch of salt into a rough paste, then loosen it with olive oil and lemon juice.
3. 3Rub the marinade all over the fish, working it into the scored cuts and the cavity, then let it rest for about 30 minutes.
4. 4Stuff the cavity with a few slices of lemon and a handful of parsley stems.
5. 5Heat a grill or a heavy pan until very hot, then lay the fish down and cook it for about 6 minutes per side, until the skin turns crisp and blistered and the flesh flakes easily.
6. 6While the fish grills, prepare a simple rice pilaf and whisk tahini with lemon juice and water into a smooth, pourable sauce.
7. 7Transfer the grilled fish to a platter and drizzle it with a little more olive oil and lemon juice.
8. 8Serve the fish whole alongside the rice and a bowl of tahini sauce for spooning over each portion.