South Lebanese Grilled Fish with Herb Sauce
Whole grilled fish rubbed with a chermoula-inspired herb paste — a South Lebanese coastal preparation that differs from Sidon's famous samke harra by using fresh herbs and spices rather than a cooked paste, and by grilling rather than baking. The result is lighter, smokier, and more fragrant.
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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
- 2 fish (about 600g each) whole sea bass, cleaned and scored
- 1 large bunch fresh coriander
- 1 large bunch fresh flat-leaf parsley
- 6 cloves garlic
- 2 whole, juice and zest lemon
- 80 ml olive oil
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 0.5 tsp dried chili flakes
- 1.5 tsp salt
- 0.5 tsp black pepper
Instructions
- Blend coriander, parsley, garlic, lemon zest, olive oil, cumin, paprika, chili, salt, and pepper into a rough paste. Add lemon juice and blend once more.
- Score the fish 3 times on each side down to the bone.
- Rub two-thirds of the herb paste into the scores and all over the fish, including inside the cavity. Reserve the remaining paste as a serving sauce.
- Leave to marinate at least 30 minutes, or up to 4 hours in the refrigerator.
- Prepare a hot charcoal grill. Oil the grates well.
- Grill the fish 10–12 minutes per side over medium-high heat. The skin should be charred and crisp; the flesh should flake easily at the thickest point.
- Serve whole on a platter with the reserved herb sauce, lemon wedges, and flatbread.
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 South Lebanese Grilled Fish with Herb Sauce?
Whole grilled fish rubbed with a chermoula-inspired herb paste — a South Lebanese coastal preparation that differs from Sidon's famous samke harra by using fresh herbs and spices rather than a cooked paste, and by grilling rather than baking. The result is lighter, smokier, and more fragrant.
Where is South Lebanese Grilled Fish with Herb Sauce from?
South Lebanese Grilled Fish with Herb Sauce comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is South Lebanese Grilled Fish with Herb Sauce vegetarian?
No — as written, South Lebanese Grilled Fish with Herb Sauce 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 ground cumin in South Lebanese Grilled Fish with Herb Sauce?
The ground cumin called for here is part of the traditional recipe and gives South Lebanese Grilled Fish with Herb Sauce 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 South Lebanese Grilled Fish with Herb Sauce?
In a Lebanese mains spread, South Lebanese Grilled Fish with Herb Sauce 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 South Lebanese Grilled Fish with Herb Sauce 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.