Fennel Turmeric Barramundi with Spaghetti Squash and Portobellas

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

Ingredients: (serves 1)

– 1 Barramundi Fillet

– 1 tsp of Turmeric

– 1/4 tsp of Fennel Seeds

– A few shakes of Herbs de Province

– A few shakes of Parsley

Directions:

– Preheat the oven to 400°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

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!

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!