Bechara Atallah’s samke harra (spicy fish)

1. Preheat the oven to 165°C.
2. Wash the fish and salt it. Wrap it in aluminum foil.
3. When the oven is hot, put the fish in to roast.
4. In a pan, fry the onions until golden.
5. Add the tomatoes, peppers, and garlic.
6. Add chopped coriander and a bit of tomato sauce to reach the desired consistency.
7. Add the juice of half a lemon.
8. Add a little water.
9. Take the fish out of the oven after an hour.
10. Cover it with the sauce and serve.

8 GOURMET QUESTIONS

1. When did you start cooking? I started cooking eggs as a teenager, then moved on to more complex recipes like maamoul in my early twenties.
2. What is your relationship with cooking? I like cooking, but not every day. It's a complicated balance.
3. Sweet or savory? I prefer desserts: pineapple cake, Bahamas, rainbow cakes, waffles, pancakes, and cheesecakes.
4. Gourmand or gourmet? Both!
5. Breakfast, lunch, or dinner? I spread my appetite throughout the day, but breakfast is essential for me. As my mother Souraya says: "Eat your breakfast like an emir, your lunch like a prince, and your dinner like a pauper."
6. The chef you admire? Gordon Ramsay. I love how all his cooking was centered around the people he was feeding.
7. Your favorite cuisine (country)? My favorite cuisines, besides our healthy Lebanese cuisine, are Indian (I adore curries) and Japanese.
8. Carnivore or vegetarian? Pescatarian.