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    Thursday, June 11, 2015

    Hammour, Onions Olives and Orange Zest recipe



    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


    -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.

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    Item Reviewed: Hammour, Onions Olives and Orange Zest recipe Rating: 5 Reviewed By: Mrs. Chef
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