Pasquale’s Fillet-O-Fish

This recipe is for 1 fish per envelope, thus you can make as many as you like and with any accompaniments you like!

Ingredients

  • Fish (for this recipe we are using Noosa Seafood Frozen Barramundi)
  • Pinch of Salt and Pepper (seasoning)
  • Olive oil
  • Cherry Tomatoes, Parsley and chopped Garlic
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instructions

  1. Preheat the oven to 200 degree
  2. Any fish can be used but for this recipe we are using a Noosa Seafood Frozen Barramundi
  3. Thaw the fish in the fridge overnight
  4. Take out of packaging and pat dry with a paper towel
  5. Take a large sheet of aluminium foil (enough to envelope the fillet)
  6. Place a drizzle of olive oil on the base of the foil and place the fish in the centre
  7. Add three cherry tomatoes sliced in half along with some parsley and finely chopped garlic.
  8. Season with some salt and pepper.
  9. Take each end of the foil and envelope the fish so that is wrapped like a cocoon
  10. Place in preheated oven for 15-20 minutes
  11. The pouch will expand like a hot air balloon which is a good indicator that the pouch is well sealed
  12. Once done take out the pouch and tear open the pouch. (Be careful of hot steam when opening)
  13. Enjoy your beautiful flaky baked fish

Why we like it

Easy, no mess, quick cooking and light on your gut.

How we Eat It

You don’t even need a knife because the flesh flakes away.

Pasquale's top 3 Tips

  1. Any fish can be used
  2. Make sure you seal the pouch well
  3. Can be paired with any accompaniments
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