Pan Roasted Hammour

Ingredients

• 4 Pieces( 4x200g)of hammour or other fish fillets
• 2 Tbs Summack
• 1 Tsp Garlic finely chopped
• 1 Tsp Red chilli flakes
• 25 g Fresh coriander leaves finely chopped
• 2 Tbs Extra virgin olive oil for the marination
• 2 Tbs Extra virgin olive oil for cooking
• 2 Tbs Lemon juice
• 1/3 Cup Water
• Salt to taste
• Pepper to taste

Steps

1. Mix all spices, herbs and olive oil into a wet rub (except lemon juice and salt) into a small bowl. Coat the fish fillets with the mixture and let marinate for at least one hour or overnight.
2. Place a skillet* over a high heat and add olive oil (you can avoid this by using a non-stick skillet). Lightly sprinkle the fish with salt, place on the very hot skillet and sear for two minutes. Turnover and sprinkle again with salt and lower the heat to medium-low. After two more minutes, add the lemon juice and the water. Cover the skillet and cook for eight minutes (or six if using thinner fish fillets).
3. Turn the heat off and let the fish rest for four minutes before serving. My baby marrow coussa salad and some simple steamed rice are also perfect to serve with this recipe!
4. Instead of a skillet, you can place the prepared fillets in a pre-heated oven at 180C for eight minutes, or six if using thinner fish fillets.