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This is a guest post by pastry chef Anubhav Sethi.

A healthy recipe featuring hamour with a beautiful, fresh and delicious sauce. Hamour can also be substituted with a varieties of fishes, like a cod or a snapper. ‘Sauce Vierge’, literally means ‘virgin sauce’ in French and basically consists of Lemon juice, olive oil, tomatoes and fresh basil. We also add in some roasted potatoes and artichokes, which makes it a hearty and wholesome meal!

Grilled Hamour with Sauce Vierge Ingredients (4 portions)

• Fresh Hamour fillets: 800gms
• New Baby Potatoes: 300gms
• Artichokes: 200gms
• Extra Virgin Olive Oil: 50gms
• Salt: 5gms
• Pepper: 2gms
• Lemon Juice: 25ml
• Sea Salt: 3gms
• Sliced Lemons: 40gms
• Basil leaves: few
• Tarragon leaves: few
• Dill leaves: few
• Cherry tomatoes: 40gms

Grilled Hamour with Sauce Vierge Method

1. Season and marinate the fish with salt, pepper and around a little bit of the olive oil and a bit of lemon juice
2. Cut the potatoes into half, lengthwise and season with salt, pepper and a bit of the olive oil
3. Cut the artichokes in half and season with sea salt and drizzle with a bit of the olive oil
4. Roast the potatoes and artichokes in an oven at 180 degree. The artichokes should take around 10 minutes, while the potatoes around 20 minutes
5. Grill the fish making criss-cross grill marks. Alternatively, you could also use a hot non stick pan with a bit of oil to do this (incase a grill is not available). Do this until the fish meat is sealed from the outside – and it should not take more than a few minutes
6. Finish the cooking of the fish in an oven, at 180 degrees. This should take about 10 minutes depending on the thickness of the fish
7. In a saucepan, add the lemon juice and reduce to half. Add the olive oil, halved cherry tomatoes, lemon slices and the fresh herbs
8. Arrange the fish on a plate, along with the potatoes and artichokes
9. Pour the sauce all over the fish

Enjoy!

Anubhav Sethi is currently the Pastry Chef at the Holiday Inn Abu Dhabi. With 10 years of experience in various hotels, he believes in striking the right balance between the artistic and scientific aspects of cooking – and moreover, having fun while doing it

This post and picture originally appeared in the Holiday Inn Abu Dhabi’s blog.