Lebanese Baked Fish with Tangy Sumac & Oregano

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Cuisine: Lebanese / Mediterranean
• Cooking Method: Oven-baked
  Ingredients
  For the Fish
• 4 white fish fillets (such as cod, sea bass, tilapia, or snapper), about 6 oz each
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1½ teaspoons ground sumac
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¾ teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• ½ lemon, thinly sliced
  For Garnish
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)
• Extra sumac, to taste
• Lemon wedges, for serving
  Optional Lebanese-Style Tahini Sauce
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 small garlic clove, crushed
• 2–3 tablespoons cold water
• Pinch of salt
  Instructions

1. Preheat the oven: Heat the oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
2. Prepare the fish: Pat the fish fillets dry with paper towels. Arrange them in a single layer in the baking dish.
3. Make the marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, sumac, oregano, cumin, paprika, salt, and black pepper.
4. Season the fish: Spoon the marinade evenly over the fillets, coating both sides where possible. Let the fish marinate for 10–15 minutes.
5. Add the vegetables: Scatter the sliced red onion and cherry tomatoes around the fish. Arrange the lemon slices over and between the fillets.
6. Bake: Bake uncovered for 15–25 minutes, depending on the thickness and type of fish. The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. Prepare the tahini sauce: If using, whisk tahini, lemon juice, crushed garlic, salt, and cold water in a small bowl until smooth and pourable. Add more water a little at a time if needed.
8. Garnish: Sprinkle the baked fish with fresh parsley, mint, and an extra pinch of sumac.
9. Serve: Serve hot with lemon wedges and optional tahini sauce, alongside rice, warm pita bread, roasted vegetables, or a fresh Lebanese salad.
   Nutritional Information
   Estimated per serving, assuming four servings and excluding optional tahini sauce. Values vary by fish type and portion size.
   Nutrient Approximate amount
   Calories 250–320 kcal
   Protein 30–38 g
   Total carbohydrates 5–9 g
   Dietary fiber 1–2 g
   Total sugars 2–4 g
   Total fat 11–17 g
   Saturated fat 1.5–3 g
   Sodium 400–650 mg
   Nut Information & Dietary Notes

• Peanuts: None in the standard recipe.
• Tree nuts: None in the standard recipe.
• Sesame: The optional tahini sauce contains sesame, which is a major food allergen in many countries.
• Gluten-free: Yes, when served without regular pita bread and with verified gluten-free ingredients.
• Dairy-free: Yes, as written.
• Low-carb: Relatively low in carbohydrates; the optional sides can increase the carbohydrate content.
• High-protein: Yes, thanks to the fish.
• Allergy precaution: Check all ingredient labels and avoid cross-contact if cooking for someone with food allergies.
  Recipe Tips
• Choose firm, fresh fish fillets of similar thickness for even cooking.
• Do not marinate the fish in lemon juice for too long, as the acidity can change its texture.
• Sumac provides a bright, tangy, lemon-like flavor that complements the oregano and garlic.
• Avoid overbaking; thinner fillets cook faster than thick ones.
• For lightly golden edges, broil for the final 1–2 minutes, watching carefully.
  Frequently Asked Questions (Q&A)
  Q1: What is sumac, and can I substitute it?
  Sumac is a tangy, reddish-purple Middle Eastern spice. If unavailable, use a little extra lemon zest and lemon juice, although the flavor will differ.
  Q2: Which fish is best for this recipe?
  Cod, sea bass, snapper, and tilapia all work well. Choose a firm fillet that holds together during baking.
  Q3: Can I use frozen fish?
  Yes. Thaw it completely in the refrigerator and pat it dry before seasoning.
  Q4: Can I prepare the fish ahead of time?
  You can mix the marinade and prepare the vegetables ahead. For best texture, marinate the fish briefly just before baking.
  Q5: How do I know when the fish is cooked?
  The flesh should be opaque and flake easily with a fork. For food safety, check that the thickest part reaches 145°F (63°C).
  Q6: Can I make this recipe without tomatoes?
  Yes. Replace them with sliced zucchini, bell peppers, or additional onion.
  Q7: Is this recipe keto-friendly?
  It can fit many low-carb meal plans, but strict keto suitability depends on the fish portion, vegetables, and any sauces or sides served with it.
  Q8: Is tahini sauce necessary?
  No. The fish is flavorful on its own. Tahini adds a creamy, nutty, sesame-based finish.
  Q9: How should I store leftovers?
  Refrigerate leftovers in an airtight container within two hours of cooking and use within 3–4 days. Reheat gently to avoid drying out the fish.
  Q10: What should I serve with Lebanese baked fish?
  Try Lebanese rice, fattoush, tabbouleh, roasted potatoes, grilled vegetables, or warm pita bread.
  Q11: Can I cook this recipe in an air fryer?
  Yes. Cook the seasoned fillets at approximately 375°F (190°C) for 8–12 minutes, depending on thickness and your air fryer, until they reach 145°F (63°C).
  Q12: Is this recipe suitable for meal prep?
  Yes. Pair it with rice or roasted vegetables and portion it into airtight containers. Fish is best enjoyed fresh, but refrigerated leftovers can be used for quick meals.