 |
| Baked halibut |
Bento Lunch Prep Done!
Two styles this week. First off we have baked halibut in herb crust, stirfried veggies and a sunny side up, accompanied by baked baby sweet potato wedges.
Version two is couscous (made up with the last of my post-Christmas turkey bone broth) topped with grilled chicken breast and assorted vegetables (choysum, carrots, tomatoes, onions).
 |
| Grilled Chicken with cous cous |
Chef's tips on baking fish:
Rub a bit of butter on the shiny side of your foil and plop the fish skin side down (I do skin side up for salmon to get crispy skin). I usually bake at 220 degrees Celsius for around 15 mins and give it a poke in the middle, if it flakes it's done. I find it's okay to slightly under-cook fish since it continues to cook after coming out of the oven.
Note: I don't usually thaw my fish fully before baking since I generally use dry rubs on it (eg Lawry's salt-free steak herb mix). If you use fully thawed fish, perhaps just 10 mins for a thin fillet would do? Try baking with frozen halibut, it's pretty cheap and fairly forgiving as it is a slightly fatty fish (yummy texture and rather neutral flavour that absorbs seasonings well. Try it with pesto and scatter with toasted pine nuts and torn basil leaves)!
No comments:
Post a Comment