Samak bil Forn — Oven-Baked Fish with Onion and Tomato
A whole sea bass or sea bream baked over a bed of caramelized onions, sliced tomatoes, and lemon slices until the flesh pulls off the bone in large, moist flakes — the quiet everyday fish of the Lebanese coast that never disappoints.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1.2 kg (1 large or 2 medium) whole sea bass or sea bream, cleaned
- 3 large, sliced thin yellow onions
- 3 medium, sliced tomatoes
- 1 sliced thin lemon
- 5 cloves, sliced garlic cloves
- 1 small bunch fresh parsley
- 1 tsp cumin
- 0.5 tsp paprika
- 0.25 tsp turmeric
- 60 ml olive oil
- 1.5 tsp salt
Instructions
- Preheat oven to 200°C (180°C fan).
- Heat 40ml olive oil in an oven-safe pan or baking tray over medium heat. Add onions and cook, stirring occasionally, for 20 minutes until deep golden and caramelized. Add garlic in the last 3 minutes.
- Spread caramelized onions across the base of the baking pan.
- Score the fish deeply on each side 3 times. Rub inside and out with salt, cumin, paprika, turmeric, and remaining olive oil.
- Lay the fish on the onion bed. Arrange tomato slices and lemon slices along and around the fish.
- Stuff the cavity with parsley.
- Bake for 30–35 minutes until the flesh is opaque all the way through and lifts easily from the bone near the spine.
- Rest 5 minutes before serving. Squeeze extra lemon over everything.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Samak bil Forn — Oven-Baked Fish with Onion and Tomato?
A whole sea bass or sea bream baked over a bed of caramelized onions, sliced tomatoes, and lemon slices until the flesh pulls off the bone in large, moist flakes — the quiet everyday fish of the Lebanese coast that never disappoints.
Where is Samak bil Forn — Oven-Baked Fish with Onion and Tomato from?
Samak bil Forn — Oven-Baked Fish with Onion and Tomato comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Samak bil Forn — Oven-Baked Fish with Onion and Tomato vegetarian?
No — as written, Samak bil Forn — Oven-Baked Fish with Onion and Tomato includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cumin in Samak bil Forn — Oven-Baked Fish with Onion and Tomato?
The cumin called for here is part of the traditional recipe and gives Samak bil Forn — Oven-Baked Fish with Onion and Tomato its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Samak bil Forn — Oven-Baked Fish with Onion and Tomato?
In a Lebanese mains spread, Samak bil Forn — Oven-Baked Fish with Onion and Tomato is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Samak bil Forn — Oven-Baked Fish with Onion and Tomato ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.