My grandad’s favourite recipe :’)
Here’s a dish sophisticated enough for any dinner guest, made under 30 minutes, and I guarantee you’re going to have a reel good time while making it.
I used Kuhlbarra’s barramundi in this one. They’re incredibly fresh, sustainably-raised and harvested, and the flesh is real silky! I was told that this is due to the omega-3 and 6 oils which are in the fish feed, making the fish a good source of these essential fatty acids in your diet.
Also, did you know that the fish sold in the wet markets (mostly from Indonesia/Vietnam) usually take 6-7 days to get to the sellers, while these fish are grown in Singapore waters, so they only take 48 hours to get from sea to your door…
2 x 140g fillets barramundi
2 stalks chinese celery, chopped
1 tbsp tapenade
½ onion, chopped
½ tomato, chopped
1 tbsp extra-virgin olive oil
Salt and pepper
- Preheat oven to 180ºC.
- In a heated pan, fry onions with some oil until softened.
- Place a fillet of fish on each sheet of baking paper. On each fillet, spread ½ tbsp of tapenade, half the amount of chopped tomatoes, softened onions, and chinese celery.
- Season with olive oil, pepper, and some salt.
- Repeat for the other fillet of fish.
- Fold up the baking paper tightly and bake in the oven for 10 minutes, or until cooked.
- For an Asian twist, top the fish with ginger, scallions, miso paste, sesame oil, and cilantro!
- Make it a complete meal by adding some glass noodles (tang hoon) or parboiled potatoes/rice, topped with some leafy vegetables.