Grilled hammour fillet from chef Massimo at La Mamma Italian Restaurant in the Sheraton Abu Dhabi.

Ingredients
2kg hammour fillet
200g broccoli
200g carrots
200g zucchini
200g asparagus
200g cauliflower
200ml extra virgin olive oil
50ml butter
20g salt
5g black pepper
100g anchovies (tinned or bottled)
50g capers
300g bell peppers (capsicums)
300g fresh tomato
Fresh oregano
Lemon juice

Method

• For the sauce: grill the tomatoes whole until skin is blackened. Remove skin and seeds; chop the flesh and mix to taste with fresh oregano, lemon juice, olive oil salt and pepper
• Clean the vegetables cut into small pieces and blanche in salted boiling water
• Melt the butter in a saucepan. Stir in the anchovies and cook briefly
• Add the vegetables and cook for two or three minutes, until just past al dente
• Brush the hamour with olive oil and season with salt and pepper. Grill the fish until ready – depends on thickness and heat of grill, but probably 2-4 minutes per side
• Plate the hammour with fish resting on the vegetables and sauce on top. Serve and enjoy
• This recipe serves eight. It comes from chef Massimo at La Mamma Italian Restaurant in the Sheraton Abu Dhabi.