Lemon and herb crusted Hammour
Photographs of Recipes on August 20, 2011
I’ve been meaning to try my hand at a herb-crusted rack of Lamb ever since I saw one at Taste of Dubai, but all I ever get when I ask for one at Spinneys is a shoulder shrug – literally. So I chose the orange-spotted Grouper instead, which is better known as Hammour in the Middle East.
This recipe was inspired by BBC Good Food and takes less than an hour to prepare. It’s important to note that Hammour has been over-fished to the point where it is now endangered, so steer clear of baby Hammour and cut back on Hammour itself if you’re a regular.
- Marinate a fresh Hammour fillet for half an hour in the juice of half a Lemon, ½ tsp of salt, ½ tsp of red Chilli powder, ¼ tsp of ground black Pepper and a pinch of Turmeric.
- Place the fillet on a baking tray drizzled with olive oil and smear it with a coarse paste made out of 2 crushed cloves of Garlic, 2 tsp of Dijon Mustard, 1 tsp of yoghurt and ¼ tsp of red Chilli powder.
- Cover the fillet with a crumble made out of 75g of powdered bread crumbs, the juice of one quarter of a Lemon, the rind of a Lemon and 3 tbsp of chopped Coriander leaves.
- Bake the fillet for 15-18 minutes in an oven preheated to 200c.