Baked Barramundi Parcel
I baked the barramundi fillet with some lemon zest, spring onions, sliced roma tomato, cracked black pepper and a dash of olive oil. I wrapped it in an inner sheet of baking paper and an outer sheet of aluminium foil. Into the preheated oven for ten minutes at 180C, then I turned the heat off and let it rest in the oven for another five minutes before serving.
Meanwhile, I panfried some asparagus spears in butter.
Such a light and deliciously healthy meal - but I was still hungry after eating it!
Back to the kitchen...
Spaghetti with Clams in a Rich Tomato Sauce