My BFF is arriving with her Man in tow (I say man and not Boy, cos he is older than all of us)!! If you don’t like ginger, you can skip the ginger (it’s not part of the recipe)… but I find that it adds a new taste dimension when it’s cooked. by Ms I-Hua | Jul 27, 2009 | English Recipes, Home Recipes, Recipes | 9 comments, Cranky that it’s Monday again… (Oh, but you don’t have to work, so why do you even hate weekdays?). I made this last night with a grapefruit and iceberg lettuce salad. Leave one side open. Notify me of follow-up comments by email. So… anyways… Ms Tinymouse… WOMAN… of course I did not doubt your efforts… and I’m over the whole driving thing… if I get it, I get it, if not… I’m learning how to ride a motorbike! Although, I am cranky that I can’t get this place to look any nicer and to look any prettier, cleaner, BIGGER!! I’m also cranky, because the Boy is at work, and I want him at home… to entertain me…. Drain and leave to cool slightly. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray. I would suggest that you don’t need butter though. “This is one of the best ways to cook fish – the foil bag keeps the flavours beautifully intense. Jamie Oliver’s Baked Barramundi Recipe | Ms I-Hua & The Boy Cheers, Your email address will not be published. Well, I’ll tell you why. Learn how your comment data is processed. It tastes great grilled or my favorite, baked with a mock breading. Halve the cherry tomatoes, then squash the olives and remove the stones. Parmesan and Cashew Crusted Barramundi - LIVE WELL 360 Blog Barramundi, also known as “the next big fish,” is an excellent white fish for both everyday cooking and special occasions. This site uses Akismet to reduce spam. Tantalising your taste buds with a buttery, lemony, yet ginger zest light sauce. Thanks to Erica for the oven time tip. Unless sliced thin, 15 minutes might not be enough to cook this fish. Now, the key to this extremely fast and simple recipe. Your email address will not be published. Take aluminium foil, and fold it into half, sealing the edges to cover up and to make a shiny envelope. We have put together some of our favourite barramundi recipes with clear instructions on ingredients and steps for you to recreate our recipes. And eat the lemon rind! Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed. So with that, to cheer myself up, here’s a recipe which I imitated from Jamie Oliver (back when he was still naked)… I think he might have repeated this recipe in his newer programs.. but I saw it first.. when he was still naked! Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6 minutes. And… it’ll soon be all noisy again from Friday!!! A very talented individual, newly single (and enjoying himself), with new fantastic Quicksilver frames to line his err… MACHO jawline… he would like to have some nice girls (and maybe boys) to find him and chill and chat with a nice glass of beer (preferably Guinness) whilst he charms you with his witty humour. Fold it back up and toss it into the oven. The only important thing here is the fish (Barramundi), lemon and ginger… cancel out the other two (Broccoli stems and Hash Browns), NOTE: Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat. The size of the envelope you make equates to the size of the fish you have and the size of your oven/ toaster oven, Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper, Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons). HAHAH.. That's what I keep telling him… and he doesn't listen!!! Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding. To serve, place the bag on a serving plate and gently pierce to release the steam – the tomatoes and wine will have made a delicious sauce. Required fields are marked *. And mouth wateringly, the sauce oozes out of the packet when you open it. I’ve cooked this several times now and it’s always delicious. I cook it at about 200 C (180 in a fan-forced oven) for about 20 minutes if the fish is fairly thick. When you’re ready to cook, preheat the oven to 200°C/400°F/gas 6. Delicious! Make a bag for your fish by tearing off a 35cm x 45cm strip of tin foil and folding it in half across the middle. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Weekdays means that I’m home alone for a minimum of 8 hours with zero human interaction minus that of MSN, email and Facebook. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to make beetroot gravlax from scratch, Fresh poached cod with buttered veg: Bart’s Fish Tales, 1 free-range egg, 100 g potatoes, ½ a bulb of fennel, ½ a lemon, 5 ripe cherry tomatoes, 1 handful of black olives (stone in), 1 x 120 g firm white fish fillet, such as sea bass, haddock, halibut, skin off, pin-boned , from sustainable sources, ask your fishmonger, skinned and pinboned, 1 splash of white wine.