Grilled Hamour

Ahmed Al-ShammariCuisinier

Ingrédients

• 1.5 kg Hamour fish
  1.5 kilogram
• 0.5 onion, sliced
  0.5 piece
• 1 tomato, sliced
  1 piece
• 1 green bell pepper, sliced
  1 piece
• 1 lemon, sliced
  1 piece
• 4 tablespoons olive oil
  4 tablespoons
• 1 lemon, juiced
  1 piece
• 1 tomato, finely chopped
  1 piece
• 1 bunch parsley, finely chopped
  1 bunch
• 0.25 bunch coriander, finely chopped
  0.3 bunch
• 3 green onions, finely chopped
  3 pieces
• 3 cloves garlic, minced
  3 cloves
• 1 tablespoon ginger, finely chopped
  1 tablespoon
• 1 small green chili, finely chopped
  1 piece
• 1 teaspoon cumin
  1 teaspoon
• 1 teaspoon dried coriander
  1 teaspoon

Mesures

1. 1

   Mix all the filling ingredients together.

   5 minutes
2. 2

   Clean the fish thoroughly inside and out.

   5 minutes
3. 3

   Place a sheet of aluminum foil in a baking tray and place the fish on top.

   Matériel requis:

   Plaque de cuisson

   🍳

   Aluminum Foil

   5 minutes
4. 4

   Stuff the belly of the fish with the filling. Then make three diagonal slits on the top side of the fish with a sharp knife and stuff each slit with the filling.

   Matériel requis:

   Couteau

   5 minutes
5. 5

   Arrange the slices of onion, tomato, bell pepper, and lemon on top of the fish.

   5 minutes
6. 6

   Drizzle lemon juice and olive oil over the entire fish.

   5 minutes
7. 7

   Seal the aluminum foil around the fish tightly, then place it in the oven preheated to about 170 degrees Celsius until cooked for about 40 minutes.

   Matériel requis:

   Four

   40 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques