Sunday, January 15, 2012

Baked Barramundi with Asparagus and Roasted Carrots

  Barramundi is a nice, white, flakey fish that isn't too "fishy." If you aren't eating enough fish, this, or orange roughy, are nice places to start. Either works for this recipe.  Fish is good for you. Try some.

    I pre-heated the oven to 350 degrees. I coated organic peeled carrots with coconut oil and put them in the oven first since they need to cook the longest - about 35 minutes. While they were cooking, I got the fish ready to go in the oven.

    I put foil on a cookie sheet , coated with coconut oil, and placed the thawed fish on there, and sprinkled it with lemon-pepper, garlic powder, turmeric and fresh lemon juice.  The fish only needed about 15-20 minutes.  (If yours is very thick, it might take 2-3 minutes more)
    I rinsed the asparagus and broke off the bottom part where it wanted to break - and threw away the tough bottom part to be composted.  I stir-fried them in a little coconut oil and chicken stock with basil, salt, and freshly ground organic pepper.

    Everything was ready at the same time. We enjoyed this beautiful plate of healthy fuel! It deserved a pretty plate, but some days the food has to be enough.