I am cranky!
Cranky that it’s Monday again… (Oh, but you don’t have to work, so why do you even hate weekdays?)
Well, I’ll tell you why. Weekdays means that I’m home alone for a minimum of 8 hours with zero human interaction minus that of MSN, email and Facebook.
Oh yeah, and the gazillion of job application rejection letters that flood my inbox.
I’m also cranky, because the Boy is at work, and I want him at home… to entertain me…
So… anyways… Ms Tinymouse… WOMAN… of course I did not doubt your efforts… and I’m over the whole driving thing… if I get it, I get it, if not… I’m learning how to ride a motorbike!
And… it’ll soon be all noisy again from Friday!!!
My BFF is arriving with her Man in tow (I say man and not Boy, cos he is older than all of us)!! Ahahaha.. YAYYYYY….
Although, I am cranky that I can’t get this place to look any nicer and to look any prettier, cleaner, BIGGER!!!…
It’s a very cranky Monday.
Oh and yes, my Gigolo (who is one of my male BFF’s) so please… he would like me to start plugging him on my blog postings…
A very talented individual, newly single (and enjoying himself), with new fantastic Quicksilver frames to line his err… MACHO jawline… he would like to have some nice girls (and maybe boys) to find him and chill and chat with a nice glass of beer (preferably Guinness) whilst he charms you with his witty humour.
Oh, and he’s pretty good with the camera too (And I’m not saying that he’ll take naked pictures of you, that is of course optional and entirely your own suggestion!)
So with that, to cheer myself up, here’s a recipe which I imitated from Jamie Oliver (back when he was still naked)… I think he might have repeated this recipe in his newer programs.. but I saw it first.. when he was still naked!
The only important thing here is the fish (Barramundi), lemon and ginger… cancel out the other two (Broccoli stems and Hash Browns)
If you don’t like ginger, you can skip the ginger (it’s not part of the recipe)… but I find that it adds a new taste dimension when it’s cooked
Slice the lemon and ginger, like so.
Now, the key to this extremely fast and simple recipe.
Take aluminium foil, and fold it into half, sealing the edges to cover up and to make a shiny envelope.
The size of the envelope you make equates to the size of the fish you have and the size of your oven/ toaster oven
Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper
Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons)
Fold it back up and toss it into the oven. I used a conventional oven toaster.
Set it for 15 minutes
And mouth wateringly, the sauce oozes out of the packet when you open it.
Tantalising your taste buds with a buttery, lemony, yet ginger zest light sauce.
Yes, it is that simple.
your bf is one lucky man ;p
HAHAH.. That's what I keep telling him… and he doesn't listen!!!
Say's that I'm the lucky one!! Ahahaha
what’s the oven temperature?????
Yes. Whats the oven temperature?111
I made this last night with a grapefruit and iceberg lettuce salad. Delicious! I would suggest that you don’t need butter though. And eat the lemon rind!
Unless sliced thin, 15 minutes might not be enough to cook this fish.
I’ve cooked this several times now and it’s always delicious. I cook it at about 200 C (180 in a fan-forced oven) for about 20 minutes if the fish is fairly thick.
Thanks to Erica for the oven time tip. Cheers
how long do you marinate the fish please