Try for iftar today: Hammour tajine

1. To marinate, mix hammour fillet with lemon juice, cumin powder and coriander powder. Season it with sea salt and freshly ground black pepper.

2. In the meantime, make tahina sauce and caramelised onions. Roast pine seeds in a non-stick pan until golden brown.

3. Preheat the oven to 150°C. Arrange the hammour in a baking tray and bake it in the pre-heated oven for 15 to 20 minutes.

4. To serve, arrange the fish on a platter and cover with tahina sauce. Garnish with the caramelised onions, roasted pine seeds and walnuts.

Tip: The fish is cooked when it oozes traces of white fish stock

To make tahina sauce:

1. Heat a pan, add Extra Virgin Olive Oil, chopped garlic and sliced onions. Sauté for 10 minutes.

2. Add chopped coriander leaves, green pepper, green chilli and lemon juice. Stir well and let it bubble in the pan for five minutes.

3. Reduce the temperature and add tahina paste. Cook on low heat for five minutes.

4. To serve, remove from the heat and keep warm. Serve with any baked or barbecued fish or with Hammour Tajine.

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