Roast Hamour

It’s Friday, the start of the weekend. And it’s been a tradition in our family to have fish for lunch on Fridays for as long as I can remember. Why? Because fish was dad’s favourite dish and he liked us all to sit together on a Friday and enjoy it together. Miss you baba 🙂

This is such and easy roast recipe and will probably feed 3 people.

Ingredients: 1.4 whole Hamour (Trout or Seabass is a good alternative). 1 red onion. A bunch of fresh thyme. Few rosemary leaves. Few slices of lemon and orange. Sweet potato.

Marinade: In a bowl mix some sea salt, black pepper, corriander, paprika, fresh ginger, tumeric, 4 tsp of fresh homemade garlic paste, juice of 1 lemon.

Pre-heat the oven at 250 degrees. Line a roasting tray with parchment paper. Place the fish on the tray and with a knife cut 3 slices on each side to allow the marinade to penetrate. Rub the marinade all over the fish thoroughly. Stuff some of the onions, thyme, rosemary, lemon and orange inside the fish, then scatter the rest all over. Cover with foil and roast for 30 mins. Remove the foil and roast for another 5 mins to achieve a nice brown crispy glaze.

Peel your sweet potatoes if you wish. I like to leave the skin on mine. Cut them up into slices (most good food processors now a days can do this for you). Place in an oven tray. Drizzle some olive oil, sprinkle dried oregano, sea salt & black pepper. Roast in the oven for 15 mins.

Enjoy this scrumptious meal. Happy Friday!

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