Ingredients
1 Kilo hammour fillets
The marinade
1 Tbs ground cumin
1 Tbs ground coriander
1 Tsp ground cardamom
2 Tbs chopped garlic
1 Tbs lemon or orange juice
Salt and pepper
The sauce
2 Large onions, sliced
1 Green onion, chopped
1/4 Cup green olives, sliced
1 Tsp lemon or orange zest
1 Tsp rosemary
1 Tsp lemon juice
2 Tbs olive oil
1 Tbs white vinegar
¼ Cup fish or chicken stock
The marinade
1 Tbs ground cumin
1 Tbs ground coriander
1 Tsp ground cardamom
2 Tbs chopped garlic
1 Tbs lemon or orange juice
Salt and pepper
The sauce
2 Large onions, sliced
1 Green onion, chopped
1/4 Cup green olives, sliced
1 Tsp lemon or orange zest
1 Tsp rosemary
1 Tsp lemon juice
2 Tbs olive oil
1 Tbs white vinegar
¼ Cup fish or chicken stock
Method
-Wash and clean fish fillets and pat dry.
-In a deep dish, mix cumin, coriander, cardamom, garlic, season with lemon juice, salt and pepper.
-Add fish fillets and toss to coat each piece well.
-Cover and refrigerate for an hour to marinate.
-In a large bowl, mix sauce ingredients and season with salt and pepper.
-In a baking dish, arrange fish fillets, cover with the sauce and add the stock at the sides of the dish.
-Bake in a 180 degrees C oven for 25-30 minutes or until cooked through.
-Arrange the fish fillets in a serving plate and garnish with the sauce.
-Serve hot with salad and white rice.
-In a deep dish, mix cumin, coriander, cardamom, garlic, season with lemon juice, salt and pepper.
-Add fish fillets and toss to coat each piece well.
-Cover and refrigerate for an hour to marinate.
-In a large bowl, mix sauce ingredients and season with salt and pepper.
-In a baking dish, arrange fish fillets, cover with the sauce and add the stock at the sides of the dish.
-Bake in a 180 degrees C oven for 25-30 minutes or until cooked through.
-Arrange the fish fillets in a serving plate and garnish with the sauce.
-Serve hot with salad and white rice.
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