Middle Eastern Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Samak Mashwi
A whole branzino or sea bass marinated in garlic, cumin, coriander, and lemon, then grilled until crisp-skinned, a classic Levantine grilled fish.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
6 steps- 1
Pat the whole fish completely dry with paper towels. Using a sharp knife, make 3 or 4 deep diagonal slits on both sides of the fish.
- 2
In a small bowl, whisk together the mashed garlic, chopped cilantro, cumin, coriander, lemon juice, olive oil, 1.5 tsp kosher salt, and 1 tsp black pepper.
- 3
Rub the marinade aggressively all over the fish, making sure to work it deep into the diagonal slits and generously inside the belly cavity. Stuff the cavity with lemon slices.
- 4
Preheat the oven to 425°F (220°C). Place the fish on a foil-lined, oiled baking sheet.
- 5
Roast uncovered for 20-25 minutes until the flesh is opaque and flakes easily with a fork near the thickest part of the spine.
- 6
Turn the broiler on high for the final 3-4 minutes to blister and crisp the skin. Serve immediately with extra lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving135
Calories
1 g
Protein
4 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Samak mashwi simply means grilled fish, the everyday seafood of the Levant and Gulf coasts where whole fish is rubbed with spice, grilled over coals, and served with tahini or a lemony herb sauce. In coastal cities it is sold straight off the grill at the market. The cooking is minimal on purpose, letting fresh fish and char do the work.
Listahan note
This version keeps the marinade bright and simple, leaning on lemon, garlic, and cumin so the fish stays the star. A whole fish grills best, but fillets work for a weeknight.
Technique cues
- Score the fish to the bone so the marinade and heat reach the center evenly.
- Oil the grill grates well and let the skin set before moving the fish so it does not stick and tear.
- Grill over high heat just until the flesh flakes; overcooked fish turns dry fast.
Kitchen flow
- Parallel prep
- Marinate the fish while the grill heats and you make a quick tahini or herb sauce.
- Make-ahead
- Mix the spice rub and sauce ahead; marinate the fish no more than an hour so the acid does not break it down.
- Leftover move
- Flake cold grilled fish into a salad or fold into pita with tahini and pickles.
- Cleanup rhythm
- Grill on a fish basket or foil so the grates stay clean and the fish lifts off whole.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Whole fish or fish fillets
the star
Purpose: Fresh fish and char are the entire dish, so quality matters most.
Handling: Clean, score whole fish, and pat dry so it browns rather than steams.
Adaptation: Sea bass, snapper, or branzino all grill well; firm fillets work too.
Lemon
marinade and finish
Purpose: The acid brightens the fish and balances the char.
Handling: Use juice in the marinade and serve wedges for squeezing.
Adaptation: Lime gives a similar fresh lift.
Garlic
marinade aromatic
Purpose: Backbone of the rub that flavors the flesh from the surface in.
Handling: Mash to a paste with salt and oil before rubbing on.
Adaptation: Garlic powder in a pinch, though fresh is far better.
Ground cumin and coriander
warm spice rub
Purpose: Give the fish its Levantine character without overpowering it.
Handling: Mix into the oil-and-lemon rub and coat evenly.
Adaptation: A premixed fish or shawarma spice blend works.
Fresh parsley and cilantro
herb finish
Purpose: A scatter of fresh herbs lifts the smoky fish.
Handling: Chop and strew over just before serving.
Adaptation: Dill or mint for a different fresh note.
Technique notes
- Stuff the cavity of a whole fish with lemon slices and herbs so it steams from the inside while it chars.
- Let the fish rest a couple of minutes off the heat so the juices settle before serving.
- Serve with a tahini sauce loosened with lemon, the classic Levantine partner for grilled fish.
Ingredient swaps
- Indoor direction
- Roast at high heat or use a grill pan when outdoor grilling is not an option.
- Sesame-free direction
- Serve with a lemon-garlic herb sauce instead of tahini.
- Lower-sodium direction
- Lean on lemon, garlic, and herbs and keep added salt light.
Serve alongside
- Sayadieh-style spiced rice
- Tahini sauce
- Fattoush salad
- Grilled vegetables
- Mint lemonade
- Cold sparkling water with lemon
- Iced black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store cooked fish in the fridge for up to two days, well wrapped. Reheat gently in a low oven to avoid drying, or serve cold flaked into a salad. Grilled fish does not freeze well, as the texture turns dry.
Equipment
- Grill or grill pan
- Fish basket or foil
- Fish spatula
- Sharp knife for scoring
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