Alan Geaam’s Tripoli-style samke harra (spicy fish)

1. Mix the olive oil with salt and half of the ground coriander, then marinate the fish in this mixture for 30 minutes.
2. Meanwhile, preheat the oven to 180°C.
3. Bake the fish for 12 minutes. Set aside.
4. Prepare the tarator sauce (see the recipe here).
5. In a saucepan, sauté the peeled and crushed garlic with a drizzle of olive oil.
6. Add the tarator sauce and cook for 5 minutes over low heat.
7. Add the remaining ground coriander and the fresh coriander, then salt and pepper to taste. Set aside.
8. Toast the nuts in a dry skillet and set aside.
9. For plating, cut the fish into 6 pieces and place them in small individual dishes, then top with the sauce.
10. Garnish with the toasted nuts, chili powder, and a few coriander leaves.

This recipe is taken from the book "Comme à Beyrouth" (Webedian Books), by Alan Geaam. The chef explains that he created it "to share memories of (his) childhood in Lebanon and the flavors that accompanied all his youth."