Please Pass the Recipe

from one generation to the next

Barramundi Baked in Paper Parcels

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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.

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The recipe is adapted from Junior Chef Fun Food, an Ashton Scholastic Publication.

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.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

7 comments on “Barramundi Baked in Paper Parcels

  1. ohlidia
    September 30, 2013

    How great is she? I just love it when my own E (another thing they have in common) gets to cooking or baking. I spent three days in bed 2 weeks ago and one morning as I was lying in bed with an ice pack on my back, she appeared with a plate of scrambled eggs! A couple of hours later, I could smell something burning downstairs so I called out to her. She replied that nothing was burning. Hmmm. I eased myself out of bed and went downstairs. She was slicing apples and pears, and she had a bain-marie going on the stove, melting chocolate. She was preparing a snack – fruit for dipping in chocolate! The burnt smell was the scrambled eggs she had cooked earlier and spilled onto the stovetop. Too sweet! That barramundi does look delicious!!

    Like

    • ladyredspecs
      September 30, 2013

      Makes you feel good when kids can use their initiative, be constructive and helpful. Lucky you not to be left alone in bed unloved and unnourished!

      Like

      • ohlidia
        October 1, 2013

        Unloved and unnourished? NEVER! 🙂

        Like

      • ladyredspecs
        October 2, 2013

        No! Darn right!! I often talk to my grand kids about India. I have travelled there on three occasions and am besotted with the place. India makes me feel humble, grateful and thankful. I think it should be a mandatory excursion for all teens with attitude!

        Like

  2. StefanGourmet
    September 28, 2013

    You’re right to be proud! I love this kind of preparation and usually add some butter and lemon as well. Non-Australians need not worry, as the barramundi can be replaced by something else. Trout tastes a lot like barra (certainly if caught in sweet water), but it will also work with other types of white fish.

    Like

    • ladyredspecs
      September 28, 2013

      Thank you! I would recommend a sweet and fleshy white fish, something not too oily. Are you still travelling?

      Like

      • StefanGourmet
        September 28, 2013

        Just landed! More Aussie posts coming up though.

        Like

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This entry was posted on September 26, 2013 by in FODMAP diet, Food, Gluten Free, Main Meals, Seafood Dishes and tagged , , .
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