Roasted Hamour With Tomatoes, Artichokes, Lemon and Rosemary! |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 6 |
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This is from today's 'Thursday' magazine. It is the Recipe of the week! Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 onions, peeled and chopped |
3 cloves garlic, minced |
1 (340 g) can artichokes, drained and quartered |
6 hamour fillet |
1 1/2 teaspoons fresh rosemary, chopped |
salt |
fresh ground black pepper, to taste |
1 cup diced canned tomato, drained |
1/3 cup fresh lemon juice |
Directions:
1. Preheat oven to 350 degrees F.
2. Heat oil in a pan.
3. Add onion.
4. Cook, stirring occasionally, until its soft and translucent.
5. Add garlic and artichokes.
6. Season with salt and pepper.
7. Cook for 2 more minutes.
8. Transfer to a baking dish.
9. Season hamour fillets with rosemary, salt and pepper.
10. Place them in the baking dish.
11. Pour tomatoes over the fillets.
12. Sprinkle with lemon juice, salt and pepper.
13. Bake until the fish is just cooked through (about 10-12 minutes), depending on the thickness of the fish.
14. Serve hot, right out of the oven.
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