Ingrédients
- Fish, Hamour, cleaned2 kilograms
- Tomatoes, sliced4 pieces
- Green bell pepper, sliced into rings2 pieces
- Onion, sliced into rings3 pieces
- Lemon, peeled and sliced into rings3 pieces
Huile Végétale0.5 cup- Fresh coriander, chopped1 cup
- Green chili pepper, halved and seeded2 pieces
- Red chili pepper, halved and seeded1 piece
- Garlic, peeled20 cloves
- Huile Végétale3 tablespoons
Poivre noir0.5 teaspoon
Sel1 teaspoon
Mesures
- 1
Preheat the oven to high temperature.
5 minutesMatériel requis:
Four - 2
To prepare the stuffing, place all the ingredients in the blender and blend well until you get a homogeneous mixture.
5 minutesMatériel requis:
Blender - 3
Using the knife, make three slits on each side of the fish and stuff it well with the stuffing. Use the remaining stuffing to coat the outside of the fish.
5 minutesMatériel requis:
Couteau - 4
In the baking tray, add the vegetable oil and then place the fish in the tray.
5 minutesMatériel requis:
Plateau - 5
Place the tray in the oven and grill the fish for 20 minutes. Remove the tray from the oven and randomly place the tomato slices, bell pepper, onion, and lemon on top of the fish.
20 minutes - 6
Cover the tray with aluminum foil and return it to the oven for one hour or until the fish is well cooked.
60 minutes - 7
Place the fish on a serving plate and garnish with the grilled vegetable slices.
5 minutes - 8
Serve hot with Arabic bread.
5 minutes
Faits nutritionnels
Huile Végétalepour 100gHuile Végétalepour 100gPoivre noirpour 100gSelpour 100g* 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.