Fish For Friday

Cooking new recipes from my vegetable harvest.  This year I planted a new plant: spaghetti squash.  It is such a fantastic fruit/vegetable.  When it's cooked, the flesh is similar like spaghetti pasta.  I cook this vegetable to garnish any meat dishes and also fish.  Today Fish for Friday cooking is Barramundi.



Spaghetti Squash

                                                             Panfry the fish Barramundi

                                                           To steam the spaghetti squash.

                                                        Cooked steamed spaghetti squash

                                         The flesh of the squash - looking like spaghetti pasta.

The cooked squash with herbs butter

      

Barramundi with Garnishes

The Recipe:

Rustic Pan-Fry Barramundi

Ingredients:

2 pieces fresh Barramundi, 16o gr each

1 lemon

Fresh herbs

Vegetable oil

Salt to taste

Garnishes: 

Young potatoes, steamed spaghetti squash with herb butter

Easy herb butter:

Mix ¼ cups chopped fresh herbs with 125 g butter

Shape the mixture into a log, wrap in plastic. 

Keep in the refrigerator until you need it.

Method:

The fish

Preheat the frypan on high

Brush the fish with the oil and season with salt

When the frypan is hot, put the fish on (skin down) to cook

After two or three minutes, reduce the heat add chopped herbs

Turn over the fish and cook for another 2 minutes (depend on the thickness)

Take them out and place the fish onto a warm plate, take aside
Add some stock/water to the pan to deglaze, bring to simmer
Put in more oil or some butter to thicken the juice

The garnishes

Steam the young potatoes and the spaghetti squash and dress them with herbs butter

To Serve

Spoon some of the pan juices on serving plate; place the fish on top (skin side up), help with garnishes

Note: straightforward, quick home cooking yet so delicious and healthy eating

Enjoy cooking