BAKED HAMMOUR

Prep time: 15 minutes (plus 30 minutes resting time)

Cooking time: 45-50 minutes

Serves: 6-8

 

For the marinade

1 tsp SpinneysFOOD Fine Turmeric

1 tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Fine Coriander

3 garlic cloves

2 tsp SpinneysFOOD Salt

1 tsp SpinneysFOOD Fine Black Pepper

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

 

For the fish

2kg hammour

1 lemon Handful of SpinneysFOOD Fresh Coriander

 

1 In a small bowl, prepare the marinade by combining the turmeric, cumin, coriander, finely minced garlic, salt, black pepper powder and olive oil.

2 Thoroughly wash the fish and pat dry.

3 Line a baking tray with aluminium foil (it should be large enough to completely wrap the fish).

4 Place the fish on the baking tray and rub the marinade all over the fish, including the inside.

5 Thinly slice the lemon. Place the slices inside the fish along with the coriander.

6 Fold the foil to cover the fish and leave to marinate in the fridge for approx. 30 minutes.

7 Preheat the oven to 200°C, gas mark 6.

8 Once the fish has marinated for a while, place the tray in the oven and bake for approx. 45–50 minutes, until the fish is opaque and its juices are milky white.

9 Serve the hammour with the sayadieh rice.

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