Levantine
Grilled Hammour Kozbariya
| Category: | Meat & Seafood |
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Notes
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Ingredients
| Hammour (normal or baby), cleaned | ||
| Onion | ||
| Coriander, finely chopped | ||
| Green bell pepper | ||
| Tomatoes without skin | ||
| Garlic mash | ||
| Lemon | ||
| Black pepper powder | ||
| Coriander powder | ||
| Cumin powder | ||
| Salt | ||
| Vegetable oil | ||
| Parsley |
Preparation
- Rub the fish with salt in and out.
- Wash it and put in the colander till all excess water is drained.
- Mix together garlic mash and spices.
- Rub some in and out of the fish.
- Fry the fish for some time just to seal it.
- Put it on a baking tray.
- Grill onion and tomato, finely chop it or blend it.
- Mix them with coriander, lemon juice, spices and oil.
- Put half the mixture in the belly and half pour on the fish.
- Cover with butter paper and foil.
- Bake in the preheated oven.
- Serve with the juices, lemon and parsley sprig.
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