Medium1.5 hours
Where it comes from
Sayadieh hails from the Lebanese coast, a culinary haven where seafood meets aromatic spices, reflecting the country's rich maritime heritage.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Season the sea bass with salt, cumin, and coriander.
- 2
Fry the fish in olive oil until golden and set aside.
- 3
In the same oil, caramelize sliced onions.
- 4
Add rice, spices, and water to the onions, cooking until rice is tender.
- 5
Top the cooked rice with fish, garnish with pine nuts, and a squeeze of lemon.
