I’m very much a chicken person. Hardly consume pork and have been low on seafood consumption too. Post-surgery, my mom had mentioned that I should stay away from consuming chicken due to additional hormones injected. I resorted to consuming fish. Mom prepared Asian styled steamed fish with heaps of garlic and ginger which helps in recovery. It was delicious and was prepared with so much TLC. After mom left, I decided I’ll continue consuming fish in my diet. It’s light, healthy and nutritious.
So for dinner this week I decided to bake some barramundi combined with string beans, capers and tomatoes in a parcel. This dish is so easy to prepare and takes no longer than 40 minutes including prep time. Placing the fish in the parcel is a good way to keep the fish moist and avoid over cooking it.
Here is the recipe to the baked barramundi parcel.
- 2 pieces of thick fillets
- Infused garlic oil or olive oil
- 200gm small cherry tomatoes halved
- 200 gm string beans
- Tarragon (I used some dried tarragon but fresh bunch of tarragon preferred)
- 1 big red onion sliced thinly
- 4 tablespoon capers
- 2 tablespoon white wine vinegar
Direction
- Heat the oven to 200C.
- Mix 2 tablespoon of oil with the rest of the ingredients
- Divide ingredients between 2 baking sheets.
- Place fish fillet on top of string beans. Use string beans as the base of the parcel.
- Arrange cherry tomatoes and sliced onions on top of the fish. Add in capers.
- Scrunch up the baking sheets to form a parcel.
- Put on baking tray and bake for 25 – 30 minutes.