Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 6
Serving Size: 120 g fillet
  • 6 120 g hamour
  • 4 medium lemons
  • 30 mL dill
  • 300 g spinach
  • 1 large red onion
  • 2 medium orange bell peppers
  • 180 mL water
  1. Preheat oven to 180 degrees C and lay out 6 pieces of foil
  2. Slice 1 lemon into 12 pieces and quarter the remaining lemons.
  3. Season fish with dill and squeeze a lemon quarter over fillets.
  4. Place spinach on foil, layering with fish, onion, and 2 lemon slices, squeezing a lemon quarter over ingredients.
  5. Place bell peppers on top and along sides of fish.
  6. Add 30 mL water to each foil packet, fold foil over fish, and seal ends.
  7. Place foil packets on a baking sheet and bake for 20 minutes.
  8. Poke foil with fork to release steam. Unwrap fish and garnish with remaining lemon slices.