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
– 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)
– 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!