Sunday 1st November '09

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...

Dinner - Take Two
Spaghetti with Clams in a Rich Tomato Sauce

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