Easy meal in minutes. What you can do with your fish fillets if you're running out of ideas?
Back in Sydney, I didn’t have a lot of time to cook and prepare because of hectic schedule. I usually just do my groceries every two weeks and stock up on stuff that I can easily just toss and bake inside the oven. I’m a big fish-eater, so a huge chunk of my groceries consist of fish. I buy frozen fish fillet for whatever recipe I might think of. I buy breaded fish fillet fingers, so I can just leave them baking in the oven for a good 10 minutes, just top with garlic aioli, and eat with rice (sooo Asian! I know, right!). I sometimes buy fresh salmon belly or tuna belly to cook in tamarind broth and just stock up in the freezer and re-heat. But anyway, this recipe is one of the easiest and most commonly cooked especially with white fish like Cream Dory, Barramundi, Red Snapper, Halibut, and the likes. You can prepare this in less than an hour. It is a common Western Dish, but I gave it some Asian twist.
Preparation Time: 15 mins.
Serves: 3 Fish Fillets
Cooking Time: 17 mins.
- 3 pcs. Cream Dory Fish Fillet (for this recipe, you can use any fish fillet of your choice.)
- 5 tbsp. Salted Butter
- 1 whole Lemon (squeezed)
- salt to taste
- pepper to taste
- a bunch of coriander (aka cilantro)
- 2-3 pcs fresh bird’s eye chilies (siling labuyo) or dried chili flakes for an extra spicy kick
- Preheat oven to 180* C for fifteen minutes.
- In a baking dish, place fish fillets, making sure that all sides are seasoned with salt and pepper.
- Add butter on top of the fillets and squeeze fresh lemon juice.
- Add in bird’s eye chilies or dried chili flakes.
- Bake for 17 mins. or until all fish fillets are cooked through.
- Top with coriander.
- Best eaten with freshly cooked brown rice.
NOTE: You can adjust the butter and lemon if you want it to be more saucy, and add more chilies if you want it more spicy.
ENJOY AND HAPPY COOKING!!!