Baked Barramundi with Zucchini, Cherry Tomatoes, Black Olives and Herbs

Baked Barramundi with Zucchini, Cherry Tomatoes, Black Olives and Herbs

For those of you who follow me on Facebook you might have seen the delicious dinner I whipped up on Monday night – baked barramundi on a bed of zucchini with cherry tomatoes on the vine, black olives and herbs.  It was so easy to prepare – it only took about 5 minutes – but it was vibrant, colourful and very impressive.  I was inspired by a recipe in Tessa Kiros’ beautiful cookbook ‘Limoncello and Linen Water’.

If you don’t like barramundi you could use an alternative white fish (think cod, snapper, flathead etc) or if you don’t like fish then it would be delicious with chicken!  Next time I am going to try this with salmon …

I served it with blanched asparagus, but a mixed green salad would be just as delicious, and if you really can’t be bothered you can relax because the zucchini and the tomatoes mean that this dish really is a one-pot-wonder!

Baked Barramundi with Zucchini, Cherry Tomatoes, Black Olives and Herbs

This made enough for the 2 of us (we did have a lot of tomatoes) but if you wanted to double it for 4 people and again for 8 etc it would work just as well.

What you will need:

Olive oil

2 small zucchinis – thinly sliced lengthways and tossed with some sea salt and cracked black pepper

2 barramundi fillets (or fish of your choice, or chicken)

200 g (7 ounces) cherry tomatoes (on the vine).  (This was actually a lot of tomatoes for 2 people – keep in mind if you are not mad on tomatoes ..)

1 heaped tablespoon chopped parsley

6 basil leaves – torn

1/2 cup of white wine or chicken stock.  (I used stock here but I think that white wine would be even more delicious)

A couple of handful of black olives (I used the pitted kalamata olives from the deli at Woolworths – they were perfect!)

Zest & juice of one lemon

Sea salt and cracked black pepper

How to pull it together:

Preheat the oven to 180 degrees celcius (350 degrees Fahrenheit).

In a baking dish (which I lined with baking paper), drizzle a couple of tablespoons of olive oil, and lay out the zucchini.  Season the fish on both sides with a little salt and pepper andlay it over the zucchini.  Top with the tomatoes and herbs.  Pour the wine or stock around the fish and toss in the olives.  Finish with the zest of the lemon and a squeeze of lemon juice.

barramundipre-cookedBake in the oven for about 40 minutes until the tomatoes are roasted to your liking and the fish is nice and brown.

And enjoy!!!

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Spicy Lamb Mince

Spicy Lamb Mince

So it was Andrew’s birthday last week and I was all set to make him a healthy roast lemon chicken for dinner with roasted cauliflower, eggplant and steamed asparagus but he requested my Spicy Lamb Mince instead.

I have been making this lamb mince for years – used to serve it with risotto and toasted flatbreads – so many naughty carbs!!!  The way we eat it now it is just as delicious and much healthier served on a bed of mixed salad greens with a dollop of hummus (yummmmo).

In the unhealthier days Andrew’s requests would have been crumbed lamb cutlets fried up and served with fried rice, or  takeaway pizza, or a huge creamy pasta or a big burger with the works and fries undoubtedly followed by a big tub of ice cream!  For him to request this much healthier meal on his birthday as a celebration meal is an indication of just how far he’s come.

I have added diced eggplant to this recipe as we love eggplant and I am always looking for ways to bulk up a meal with veggies.  If you aren’t partial to eggplant just leave the whole eggplant process out – will still be delicious!

I usually double the recipe and freeze half – it’s a great alternative to takeaway to have on hand!

Please try it and let me know what you think – it is seriously yummy!

Spicy Lamb Mince

You will need

2 onions finely diced

1 eggplant

1 kg (2 pounds) Lamb mince

1tablespoon olive oil (I love using garlic infused olive oil for dishes like this)

3 cloves garlic (or 3 teaspoons crushed garlic – I love the spiral organic crushed garlic)

2 tablespoon pomegranate molasses (can get this from Harris Farm,  or delis)

Salt

50 g (1/4 cup) toasted pine nuts

Bunch of fresh mint

Good quality store bought hummus (love the PilPel brand – just make sure there are no nasty additives …)

Bag of mixed salad greens (love the baby spinach and beetroot mix from Woolworths)

For the Spice Mix

1 Tablespoon ground black pepper

1 teaspoon cinnamon

1 teaspoon ground all spice

2 teaspoon ground cumin

1 tablespoon dried mint

Preparation

Slice the eggplant lengthways and lay on paper towel. Sprinkle with salt (I use celtic sea salt for this kind of thing – don’t waste your murray river pink salt!)  Leave for about 10 minutes.  Once your eggplant has started weeping (see pic below) get some more paper towel and wipe the salt and the juices off.  Then cut into small cubes and set aside.

saltedeggplant

Heat up a large pot and add the olive oil.  Throw in the chopped onions and garlic.  Sprinkle some salt and sauté until transparent.  Add the eggplant and toss it with the onion and garlic until cooked through.  Add the lamb mince and mix together.  When cooked, throw in the spice mix and pomegranate molasses and cook until the flavours come together.

Toss through the toasted pine nuts and the chopped fresh mint and then it’s done!!!

Serve on a bed of salad greens, with a dollop of hummus.  It ain’t a pretty dish but it tastes AMAZING!!!!

Enjoy!!!

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