HAMMOUR FILLET

HAMMOUR  FILLET:
INGREDIENTS:    (serves 1)

185  g hammour fillet
25  ml  olive oil
45  g baby potatoes, whole, cooked in salted water
10  g assorted dry herbs (like rosemary, thyme etc)
50  g fresh spinach, rinsed, chopped
10  g onion, finely chopped
5  g garlic, crushed
10  g butter
Salt and pepper, to taste
35  g snow peas, chopped, blanched in salted water

METHOD:

• In a saucepan, melt butter and saute onions and garlic until onion turns transparent.
• Add spinach and saute for 5 minutes. Season with salt and pepper and set aside.
• In another pan, heat olive oil, then add garlic and dry herbs.  Add baby potatoes and saute for 5 minutes.
• Add salt and pepper. Set aside. In the same saucepan, add a tsp of olive oil and pan-fry hammour fillet until partly done.
• Season fillet with salt and pepper and then bake in a preheated oven until fully done.
• Arrange fillet with baby potatoes, spinach and snow peas and serve hot.