Baked Hamour With Tomatoes ( Seafood )
Oil for greasing
500 g ripe tomatoes
2 tbsp olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 tsp dried oregano
Salt and black pepper, to taste
800 g hamour fillet (or fillets)
2 eggs, hard-boiled, chopped
Handful of chopped fresh parsley to garnish
Preheat oven to 180'C. Grease a 20x30 cm baking glass dish with oil.
To peel tomatoes, make a small incision in the skin of each one, then plunge them into boiling water for a minute. Lift them out of the hot water using a slotted spoon and plunge them into cold water immediately, a minute, then remove. The skins should now come away from the flesh easily. Roughly chop the peeled tomatoes.
Heat olive oil in a saucepan over medium heat and soften onion and garlic in oil. Once translucent, not brown, add tomatoes, then bay leaf and dried oregano. Season with salt and pepper to taste. Slowly bring the mixture to a boil and allow to simmer for no more than five minutes. so tomatoes are not reduced to a pulp, but remain fairly chunky.
Cut maour fillet or fillets into suitable sizes for individual portions, each weighing roughly 200 gms. Place these in the oiled baking glass dish and season with salt and pepper. Pour hot tomato stew over the pieces of hamour and bake in preheated oven for 15-20 minutes, until the fish is tender and sauce is bubbling.
Garnish with hard-boiled eggs and fresh parsley and serve.