Baked hammour

Baked hammour

15 mins Prep · 50 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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In 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.