Lemon Pepper Baked Hamour Fish

1. Place fish fillets in a bowl.

2. Sprinkle with salt, turmeric, black pepper, garlic and cumin powder, tossing to coat well.

3. Cover and marinate for 20 minutes at room temperature or longer in the refrigerator.

4. Preheat oven to 200C.

5. Coat the bottom of the baking dish with oil.

6. Place the fish in a single layer.

7. Pour the marinade over it.

8. Bake uncovered for 25 minutes.

9. The fish should be firm to touch.

10. Fish is ready when it easily flakes with a fork.

11. Sprinkle with lemon juice.

12. Serve hot.

13. Enjoy!

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Nutrient	Quantity
Total fats	22.5576 g
Protein	135.1154 g
Carbohydrates	2.7728 g
Energy	784.8482 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3956 g
Water	547.9189 g
Aspartic acid	0.0333 g
Calcium, Ca	814.7142 mg
Lutein + zeaxanthin	2.6756 g
Fiber, total dietary	0.1603 g
Carotene, beta	37.4704 g
Niacin	7.533 mg
Vitamin A, RAE	365.28 g
Arginine	0.0399 g
Riboflavin	1.0293 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.001 g
Glutamic acid	0.0596 g
Sodium, Na	463.9184 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5298 g
Total lipid (fat)	22.5576 g
Manganese, Mn	0.1017 mg
Fructose	0.1258 g
Proline	0.0112 g
Fatty acids, total saturated 16:0	5.6425 g
Fatty acids, total saturated 8:0	0.2135 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0014 g
Sucrose	0.0492 g
Choline, total	448.2569 mg
Sugars, total	0.3482 g
Serine	0.0143 g
Fatty acids, total saturated 10:0	0.4814 g
Fatty acids, total saturated 18:0	2.5533 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	0.8956 mg
Selenium, Se	115.1034 g
Ash	8.274 g
Fatty acids, total saturated 18:1 undifferentiated	5.3026 g
Pantothenic acid	0.0527 mg
Phenylalanine	0.0137 g
Copper, Cu	1.7199 mg
Thiamin	0.8309 mg
Retinol	362.208 g
Methionine	0.0059 g
Iron, Fe	9.6312 mg
Carbohydrate, by difference	2.7728 g
Phosphorus, P	1234.671 mg
Folate, total	104.4675 g
Fatty acids, total saturated 4:0	0.6194 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Alanine	0.0098 g
Cholesterol	389.152 mg
Valine	0.0211 g
Fatty acids, total saturated 18:2 undifferentiated	0.6709 g
Glycine	0.0132 g
Glucose (dextrose)	0.1132 g
Fatty acids, total saturated 14:0	1.9348 g
Zinc, Zn	6.8772 mg
Isoleucine	0.0163 g
Fatty acids, total saturated 12:0	0.5364 g
Fatty acids, total polyunsaturated	1.8825 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	0.0237 g
Vitamin A, IU	1270.4742 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	104.4675 g
Tryptophan	0.0048 g
Vitamin C, total ascorbic acid	6.2983 mg
Fatty acids, total polyunsaturated 18:1 c	0.0005 g
Fatty acids, total saturated 6:0	0.3667 g
Tyrosine	0.0076 g
Vitamin B-12	6.8019 g
Vitamin K (phylloquinone)	2.4332 g
Fatty acids, total saturated	12.7629 g
Histidine	0.0083 g
Fatty acids, total monounsaturated	6.1163 g
Threonine	0.0119 g
Folate, food	104.4675 g
Cryptoxanthin, beta	0.4575 g
Vitamin E (alpha-tocopherol)	3.9596 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	138.1862 mg
Lysine	0.0206 g
Potassium, K	1600.8006 mg
Cystine	0.0045 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Oil	1.5 1/2	168.192	0	19.1002
Turmeric powder	0.25 teaspoon	605.2	0	3.4
Lemon juice	2.25 teaspoons	2.5162	0.7892	0.0274
Cumin powder	0.75 teaspoon	605.2	0	3.4
hamour fillet	680 g	605.2	0	3.4