Stuffed Samak Hara With Coriander Pesto Recipe | MAGGI® Arabia

Stuffed Samak Hara with Coriander Pesto

Stuffed Samak Hara with Coriander Pesto is an easy recipe to try in the comforts of your home. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 kg white fish fillet (sole, halibut, cod, haddock)
  • ½ cup pine seeds, lightly toasted
  • ½ cup coriander leaves, finely chopped
  • For the sauce:
  • 2 cubes MAGGI® Chicken Bouillon
  • 2 cups hot water
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped
  • 2 tablespoons tomato paste
  • 4-5 cloves garlic, crushed
  • 2-3 medium tomatoes, peeled and diced
  • 2 teaspoons chilli flakes
  • 1 teaspoon cumin powder
  • For the stuffing:
  • 3-4 cloves garlic, crushed
  • ½ cup pine seeds
  • 1 cup coriander leaves
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 medium red bell pepper, sliced length-wise

How to Prepare

  1. Wash and pat dry fish, toast pine seeds and chop coriander leaves and set aside.
  2. Dissolve MAGGI® Chicken Bouillon cubes in 500 ml hot water and set aside.
  3. Cut fish fillet into thin flat pieces, roughly about 15 cm wide and 1.5cm thick. Normally each medium fish filet should yield two pieces.
  4. In a sauce pan, heat vegetable oil and sauté onions until translucent. Add tomato paste and sauté for an additional 2 mins. Add garlic, tomatoes, chili flakes, cumin powder and sauté until tomatoes are soft. Add MAGGI® Chicken Bouillon and water and allow to simmer on medium heat for 10 mins. Transfer to an oven-proof baking dish.
  5. In a food processor, combine garlic, pine seeds, coriander leaves and salt and process into a coarse paste adding olive oil gradually.
  6. Place a piece of fish on a flat and dry surface, spoon ⅒th of the stuffing in the center; add two thin slices of red bell pepper. Wrap the fish gently around the stuffing and place in the oven dish with sauce. Slightly submerge the rolled fish into the sauce until ⅔rd is covered with the sauce. Repeat for remaining fish fillet and stuffing.
  7. Bake in a preheated oven at 180°C for 15-20 mins or until fish is done in the center. To prevent fish from burning while baking, cover with foil for half the cooking duration.
  8. Garnish with toasted pine seeds and coriander leaves and serve with rice or flat bread.

Nutritional Info

Energy: 377.00 Kcal
Protein: 36.00 g
Carbohydrate: 12.00 g
Fats: 21.00 g

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