Friday, February 22, 2013

Spicy Hammour Fillet

makes: 12 medium pieces
Preparation and cooking time: preparation: 10 minutes

                                                          Baking: 55 minutes

                                                          Total: 65 minutes

500g hammour fillet

7 garlic cloves (crushed)

½ teaspoon salt

1 teaspoon coriander powder

¼ teaspoon hot chili powder

½ teaspoon hot chili crushed

¼ teaspoon paprika

¼ teaspoon cumin powder

100g coriander

Juice of 2 large lemons (fresh)

3 tablespoon extra-virgin olive oil


Preheat the oven to 200 C

With a small knife, make longitudinal shallow cuts on the fillet surface.

In a heat-proof skillet, Brush 1 tablespoon of olive oil on one side of the fillet, flip it and brush the other side with another 1 tablespoon of oil. (1 tablespoon for each side)

Bake it for 10 minutes, then flip it to the other side and bake for another 10 minutes. (Each side should be baked for 10 minutes).

While the fillet is in the oven, crush the garlic cloves with coriander powder and salt.

Add the chili powder, chili crushed, paprika, cumin powder and mix

Cut the coriander finely

Add the extra-virgin olive oil to the lemon juice and mix well

Add the garlic paste to the lemon mixture and mix them well

Add the coriander and mix

Spread the coriander mixture on top of the fillet and push inside the surface cuts.

Bake it for 25-30 minutes or until ready (test if fish is ready by running a small knife on top, if ready it flakes easily)

Serve it hot

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