Bahraini-Style Baked Hammour & Dakkus
Recipe type: Gluten-Free, Dairy-Free
A delicious, spiced tomato sauce that is local to the Gulf region, Dakkus is a great addition to fish dishes, as well as white meats
  • 4 hammour fillets*
  • 2 medium red onions
  • 1 lemon
  • 6 garlic cloves
  • 3 tomatoes, diced
  • 1 bunch of coriander
  • 2-3 tbsp tomato paste
  • 1 tbsp turmeric
  • ½ tbsp black lime powder
  • 1 tsp chili powder
  • salt and pepper
  1. Line your baking tray with aluminum, enough so you can fold it over the top and create a parcel.
  2. Slice one onion and one lemon lengthways and lay them out, then lay your fish on top. Season with salt and pepper.
  3. Pop into the oven for 20-25 minutes at 180C/350F.
  4. Dice up your tomatoes and onions, then crush and dice your garlic.
  5. Fry your onions off in a little olive oil until they start to brown. Add your chopped coriander and spices to the mix and cook off the powder for a few minutes until it incorporates and forms a semi-paste.
  6. Add your chopped tomatoes and stir, letting it all mix for 2-3 minutes.
  7. Add your tomato paste and salt to taste, about 1-2 tsp. Leave to simmer and reduce for 20 minutes.
  8. Once your fish is ready, get it out of the oven. It will have half-steamed, half-roasted and will easily fall off the fork.
  9. Once your dakkus is cooked, you can choose to blend it or leave it chunky. I like blitzing it a little bit to make it smoother, but stopping before its completely smooth.
* if you can’t get hammour/grouper where you’re based, swap it for sea bass, cod, or another meaty white fish
Recipe by Sand Kitchen at