Samke Harra (Lebanese Spiced Fish), Featuring Porgy

• two 2-pound whole porgy, scaled and gutted
• 1 teaspoon cumin seeds
• 2 cloves garlic, crushed with the flat side of a knife
• 4 bunches cilantro
• 2 tablespoons plus 1/4 cup extra-virgin olive oil, divided
• Salt and pepper
• 1 cup walnut halves, roughly chopped
• 2 small Spanish onions, chopped (should have 2 cups)
• 1 jalapeno
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom
• Juice of 3 lemons
• 1 lemon, halved sliced into thin slices for garnish (optional)

1. Preheat the oven to 450u0b0 F. Prepare the porgy for baking. Season the inside cavities of the two fish and divide the cumin seeds amongst the two. Place 1 clove of crushed garlic in each along with a sprig or two of cilantro. Drizzle a tablespoon of oil over each fish and season with salt and pepper. Place in a roasting pan that fits both fairly snugly and set aside while you start the sauce.
2. Chop the cilantro roughly, reserving a few sprigs for garnish, then pulse in a food processor with the walnuts, onions, jalapeno, and a pinch of salt. Process to a chunky consistency-do not over-process.
3. In a heavy bottomed saute pan over medium heat, heat the remaining 1/2 cup of olive oil.
4. Place the fish in the oven for 10 minutes and, meanwhile, saute the cilantro/onion/walnut mixture in the pan.
5. Season with salt and add the ground spices. Cook gently over medium low heat for 10 minute or so, then remove the fish from the oven and pour the sauce and lemon juice over top.
6. Turn the oven heat down to 300u0b0 F and bake the fish and sauce gently for another 15 minutes. Serve whole on a platter garnished with lemon slices and a few reserved sprigs of cilantro.

porgy, cumin seeds, garlic, cilantro, extravirgin olive oil, salt, walnut halves, onions, ground cumin, ground coriander, ground cardamom, lemons, lemon

Taken from food52.com/recipes/60849-samke-harra-lebanese-spiced-fish-featuring-porgy (may not work)