Monday, 09 August 2010

• A Different Fish and Chips

  

  My local fruit shop expanded a while ago to integrate in a deli, a butcher, and a fish section, respectively.

  Many times, my wife and I have walked past the seafood section to look longingly at the wondrous bounties on display. One day we decided to take action; we decided to go for the great Aussie fish, the Barramundi.

  We selected the three whole fish that looked the nicest (and the biggest ) and they did the rest - the fish were scaled and fileted to perfection.

  In the end we were the proud owners of 6 monstrous fillets.

  

  What I decided to do was to oven bake these beauties in a lemon and herb butter sauce.

  Firstly, the ingredients (for 2 fillets):

  • 2 Barramundi Fillets
  • 4 Whole Lemons
  • Fresh Parsley
  • Stick of Butter
  • Olive Oil
  • Large Aluminum Foil
  • 1 Clove of Garlic
  • Salt and Pepper

  The Cooking Sauce

  1. Finely chop the parsley and leave in two portions.
  2. Crush and dice the garlic clove
  3. Squeeze out the juice of 3 lemons into a mixing bowl
  4. Add in equal part of olive oil into mixing bowl
  5. Add in garlic and first half of parsley and mix together.

  The fish - Prepare on a large piece of foil.

  1. Skin side up, add score marks on the skin side of the fish
  2. Press in the dry parsley into the fresh cut marks and add in 3 flat slices of butter  
  3. Pour the sauce over the fish, make sure the ends are folded up.
  4. Add lemon slices in between each pice of butter
  5. Add a top layer of foil and seal the fish in and wrap up tight.
  6. Optional, leave in the fridge for a few hours to marinate.

  Making the Pouring Sauce

  • 100ml Olive Oil
  • 3 Whole Lemons juiced
  • 50grams of butter
  • left over garlic and herbs
  • 2-4 tablespoons of sugar

  1. Add all these into a pot and mix together on high heat until the sugar melts.
  2. Taste, and add additional butter or lemon juice to suite the pallet.
  3. Once sugar is melted, decrease the heat, and let reduce while the fish is in the over.
  4. When the fish is cooked. add in the juices from the bottom of the foil.

  Now for the fun bit - the cooking!

  1. Check the foil to make sure no juice has drained out, if so add a bit of olive oil and wrap back up.

  2. Add into the oven at around 110'C or around 230 for imperial. This can go onto a BBQ or the like, just make sure there is a tray or the like in between to spread the heat properly (and avoid burning the bottom of the fish).

  3. Should cook in approx 20 mins. Best way to check is the flake test, with a fork.

  In best traditions, good fish goes great with good chips. I didn't have the time for this meal, so I used Frozen Oven Chips. Serve with the lemon slices still on the top, and garnish the chips with Sour Cream and Sweet Chilli Sauce. 

   

  These Each fillet ended up serving 2 people, but can go three based on the appetites and the size of the fish.

  Enjoy!

   

  How do you all like your fish & chips?

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