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Home Β» Main Dish Β» Fennel Turmeric Barramundi with Spaghetti Squash and Portobellas

Fennel Turmeric Barramundi with Spaghetti Squash and Portobellas

Published: Aug 14, 2013 Β· Modified: Dec 24, 2014 by Rebecca Pytell Β· This post may contain affiliate links.

Hey! Happy Wednesday, I have a great recipe to share with you today. This is my modified WIAW: just for dinner edition, thanks Jen for hosting! My best dishes always seem to appear when I just trow a bunch of flavors together or just need to get rid of ingredients. Well I did both here. I had a spaghetti squash that needed to be cooked and baby portobellas that needed to be consumed. I also recently bought fennel seeds for the first time and really wanted to use them so I decided to season my fish with them along with some other spices. And well, this was probably my favorite meal of the week!

Fennel Turmeric Barramundi

Turmeric Herb Barramundi

Ingredients: (serves 1)

- 1 Barramundi Fillet

- 1 tsp of Turmeric

- ΒΌ tsp of Fennel Seeds

- A few shakes of Herbs de Province

- A few shakes of Parsley

Directions:

- Preheat the oven to 400Β°F. Grab a pan, line it with foil, and rub a dab of olive oil or non-stick spray on it.

- Season your Barramundi with the spices and herbs (amounts can be adjusted to your tastes!).

- Cook the Barramundi for 15 minutes or until it flakes apart very easily.

Seasoned Spaghetti Squash and Portobellas

Turmeric Herb Barramundi 2

Ingredients: (Serves 4ish...depends on the size of your squash)

- 1 Medium Spaghetti Squash

- 1 cup of sliced Baby Portobellas

- Black Pepper (to taste)

- Garlic Powder (to taste)

- Onion Powder (to taste)

- Dried Parsley (to taste)

Directions:

- This is the easiest way to cook a spaghetti squash: Make one cut in the middle of the squash then place it in the microwave for 10 minutes. Flip it over and microwave for about 5 more minutes or until you can easily cut it in half length-wise. I have never ever been able to cut a squash before it is cooked. I don't understand why so many people put that as the first step. "Cut the Squash." NO, it does not work! It is way to hard and I would break the knife. Okay no more ranting...

- Next once you cut your squash in half length-wise, scoop out the seeds and dark yellow threads. Then begin to take a fork to the sides of the squash and brush out the "spaghetti".

- Place the "spaghetti" in a large bowl and add the mushrooms and seasonings. Now toss, mix, and toss again until everything is flavored and lovely.

- Now you can eat! Plate some "spaghetti" on a nice plate and top with your Barramundi! Delish! Enjoy!

* I used the rest of the squash over the next 4 days and all I can say is it was even better a few days old after the mushrooms and seasoning got friendly with the squash!

Turmeric Herb Barramundi 3

So tell me:

Are you one of those magic people who can cut open an uncooked spaghetti squash...or any squash for that matter?

Ever try Barramundi? It is great and has such a distinct taste. But if you have a hard time finding it, this recipe would be lovely on any white fish!

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Reader Interactions

Comments

  1. Arman @ thebigmansworld

    August 15, 2013 at 5:46 am

    Yum, that looks great! Its so refreshing to see a fish I can use (We don't get tilapia here in Australia) Thanks for the recipe!

    Reply
    • strengthandsunshine

      August 15, 2013 at 5:52 am

      Awesome! Glad you like it!

      Reply
  2. Maggie @ Sunnyside Up Smile

    August 15, 2013 at 1:49 am

    Hey Rebecca! I nominated you for the Liebster Blogging Award. Check out my blog tomorrow (Thursday) for more details πŸ˜‰ You truly deserve it!

    Reply
    • strengthandsunshine

      August 15, 2013 at 3:38 am

      Thanks Maggie, I will!

      Reply
  3. Kaylie

    August 15, 2013 at 12:56 am

    Love love love this recipe- I must try it! BTW- you should check out my blog... I think we might be twins separated at birth. We have the same design!!! Great minds think alike! πŸ™‚

    Reply
    • strengthandsunshine

      August 15, 2013 at 3:37 am

      Haha! Thanks Kaylie! I will defineitly check it out!

      Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I'm so glad you're here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services! More about me



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