The simple marinade allows the flavour of the fish to shine while stuffing it with fresh coriander and lemon slices gives it a fresh, herby aroma
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Serves | 8 |
| Cuisine | Arabic |
| Diet | High-protein |
| Preparation | Easy |
| Calories | 294 |
| Fat | 10g |
| Protein | 49g |
| Carbs | 5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a small bowl, prepare the marinade by combining the turmeric, cumin, coriander, finely minced garlic, salt, black pepper powder and olive oil.
Thoroughly wash the fish and pat dry.
Line a baking tray with aluminium foil (it should be large enough to completely wrap the fish).
Place the fish on the baking tray and rub the marinade all over the fish, including the inside.
Thinly slice the lemon. Place the slices inside the fish along with the coriander.
Fold the foil to cover the fish and leave to marinate in the fridge for approx. 30 minutes.
Preheat the oven to 200°C, gas mark 6.
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.
Remove the foil carefully and serve the hammour while still hot.
