Baked Fish with La Kama

The subtle flavours of La Kama work extremely well with fish. Use any fish you prefer, though we have suggested Sea Bream or Bass. This recipe would work equally well with oily fish such as Mackerel and Sardine.

  • Serves: 4
  • Origin: Fusion
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  • Preparation : 5mins
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  • Heat rating : Mild
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  • Cooking : 20mins
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  • Ease : Easy
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  • Vegetarian : No
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    Ingredients

    2 tbsps Morrocan La Kama, organic
    4 large fillets of Sea bream or Sea Bass
    (use whole fish if you prefer)
    3-4 tbsps olive oil
    1 preserved lemon - thinly sliced
    Salt and Pepper

    Preparation

    Preheat the oven to 180C.
    Lay the fish fillets on 4 pieces of foil (large enough to make into a packet).

    Rub the fish with the La Kama blend, season well with salt and pepper, lay a slice of preserved lemon on the fish and sprinkle over the olive oil.

    Wrap the foil tight into a packet. Put the fish portions onto a baking tray and bake for 20mins.

    Serve immediately with steamed potatoes or a salad.