Being raised in Cairns has made me a seafood snob, yep I will admit it. When I moved down to Brisbane I would rarely buy seafood because I never seemed to be able to get my hands on fresh, good quality fish and when I did it would cost me an arm and a leg. We recently made a trip to Cairns and brought back with us a styrofoam box full of freshly caught fish and prawns. It was the best thing we ever did and are definitely going to continue to do.
My favourite way to cook fish is to parcel bake it with fresh herbs, grated ginger & turmeric and lemon. It keeps the fish so tender and stops it from drying out, which can be most peoples dilemma when cooking fish!
- 2 large white fish fillets
- 1 lemon juiced
- knob turmeric
- knob ginger
- 1/4 cup fresh herbs (parsley, chives, coriander)
- 2 chillies (optional)
- salt & pepper
If you wanted to give the fish an Asian flavour and serve it with brown rice and greens add 3tbsp of Tamari into the marinade.
- Pre heat the oven to 160 degrees and line a baking tray with baking paper, making sure there is enough to fold it around the fish.
- Grate turmeric and ginger, cut up fresh herbs and chilli and juice the lemon.
- In the juicing jug add the ginger, turmeric, chilli, herbs, salt and pepper.
- Lay the fish fillets on the baking paper and pour over marinade.
- Fold the baking paper up around the fillets loosely so they are completely covered during the cooking process.
- Bake in the oven for approx 25 minutes, depending on the size of your fish fillets. You can tell the fish is cooked when you can slice a knife through the centre and the flesh just falls away and is all white.
Steamed Greens side
- 1/2 broccoli
- 2 zucchinis
- handful beans
- Cut all the greens into chunks.
- Bring the water to the boil in the saucepan
- Layer your steamer with Broccoli first (it needs the most time)
- Check with a fork after 10 minutes to see how much longer they need, fork should slide through with ease.