Prep Time: 10 mins (defrosting not included)
Cooking time: 25 mins
Served with: Roasted Kale and Ghee Rice
As everyone in the family is still working / studying from home, I have to keep coming up with cooking shortcuts. Having fish fillets in stock (sourced from trusted suppliers who freeze fish with proper freezing method) always help. Here is my fastest dish by far. Try and see if it works for you! Remember to defrost the fish early, at least 4 hours prior.
Ingredients:
Barramundi Fillet, 450-500 gr
Mint Flakes, ¾ tbsp
Tarragon, ¾ tbsp
Fennel, ½ tbsp
Cumin, ½ tbsp
Coconut Sugar (optional), 2 tsp
Chinese Celery, 2 stalks, snipped
Lemon, ¼, to squeeze
Sea Salt
Olive Oil
Directions:
Pre-heat oven to 180°C.
Arrange defrosted fish on a baking dish. Squeeze lemon over it.
Make incisions on fish to allow herbs to be absorbed better.
Drizzle some olive oil, just enough to moist the surface and the sides.
Sprinkle all herbs and coconut sugar if using. Go easy on the fennel – too much of it can leave a bitter note to your dish.
Mix herbs well with the help of your clean hands.
Snip washed Chinese celery using a pair of reliable herbs scissors, sprinkle all-over the seasoned fish.
Bake for 25-30 minutes.
