Steamed Hammour Fillets Food

GRILLED HAMOUR

Steps:

• Mix lemon juice, olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and pepper to make a marinade.
• Marinate the hammour fillet in this for a few hours or overnight for best results.
• Grill it over the charcoal griller.
• Saute garlic in butter.
• Toss mint and greenpeas in it.
• Add salt and pepper to taste.
• Mash grated potatoes in a pan.
• Add milk, butter, salt, pepper and nutmeg gradually until creamy in texture.
• Finish off with cream and parsley.
• Arrange the grilled hammour in the centre of your serving plate.
• Serve hot with 49ers salad (recipe posted separately) and other accompaniments such as lemon butter sauce.

LEMON PEPPER BAKED HAMOUR FISH

Steps:

• Place fish fillets in a bowl.
• Sprinkle with salt, turmeric, black pepper, garlic and cumin powder, tossing to coat well.
• Cover and marinate for 20 minutes at room temperature or longer in the refrigerator.
• Preheat oven to 200C.
• Coat the bottom of the baking dish with oil.
• Place the fish in a single layer.
• Pour the marinade over it.
• Bake uncovered for 25 minutes.
• The fish should be firm to touch.
• Fish is ready when it easily flakes with a fork.
• Sprinkle with lemon juice.
• Serve hot.
• Enjoy!