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Bobbie Skyes' Fish with Lemon Myrtle and Pepperberry
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Serves: 4
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Ingredients:
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- 1 2-lb whole snapper (you can also use Chilean sea bass or trout fillets)
- 1 large sheet of foil
- 1 tsp cracked Nirmala's kitchen Tasmanian Whole Pepperberry
- 1/2 tsp salt
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- 1 tsp Nirmala's Kitchen Native Thyme
- 1 tsp Nirmala's Kitchen Outback mint
- 2 tbsp Nirmala's Kitchen Ground Lemon Myrtle
- 1 tbsp Macadamia oil
- 1 whole lime, sliced
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Directions:
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- Score the fish, about three cuts across each side.
(if using fillets, don't score.)
- Mix the spices and salt with Macadamia oil and massage
all over fish; place lime slices in the cavity of the
fish or on top of fillets.
- Loosely wrap fish in foil, making sure to fold edges
over to seal in juices while cooking. Place in baking
pan.
- Preheat oven to 375 degrees and bake, about 25-30 minutes
for whole fish and 15 minutes for fillets.
- Bring the finished product to your table and serve
with saut_ed asparagus and wild rice.
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