from one generation to the next
This blog is based on passing recipes from one generation to the next. You’d expect that it would be me, the Nana, teaching the young grand daughters kitchen basics, but my self assured Miss 9yr old E announced that she’d prepare dinner for us, and handed me a shopping list.
Bless her, she’d made a healthy choice, fish baked in paper parcels, flavoured with tomato, green olives, basil and spring onion greens. I gave up the last of my Western Australian wild caught Barramundi for her enterprise.
Miss E diligently washed and cut the vegetables then after brushing squares of baking paper with olive oil, she laid the fish fillet on a bed of spring onion greens and topped it with basil leaves, halved cherry tomatoes and sliced green olives. She then folded the parcels bonbon style before baking them to perfection!
I am impressed and very, very proud. Our dinner was seriously delicious. I plan to make this a regular in our dinner menu.
Barramundi Baked in Paper Parcels
4 barramundi fillets
4 spring onions, sliced lengthwise
8 cherry tomatoes, halved
8 green olives, sliced
Small bunch of basil
1/4 cup olive oil
Sea salt and freshly ground pepper
Pre heat the oven to 190C
Cut 4 squares of baking paper 30cmx30cm.
Wash the vegetables, then slit the spring onions lengthwise, halve the cherry tomatoes and pick the basil leaves from the stem.
Pat the fish dry with paper towel.
Brush the centre of each sheet of baking paper lightly with olive oil. Lay the spring onions on the oil, top with a fish fillet then arrange the tomato halves, olives and basil leaves on top.
Season with a few flakes of sea salt and a little freshly ground pepper.
Fold the paper around the fish and vegetables at the top as if folding down a paper bag then twist the ends bonbon style.
Put the parcels on an ovenproof tray and bake for 15 minutes.
To serve, place each parcel on a plate and snip off the end with scissors. The remainder of the parcel can be opened at the table.