a quick week night dinner using veggies from my weekend market bag
start with your choice of fish (I’ve used Australian wild snapper), a lemon, fresh herbs (I’ve used parsley, coriander & fresh turmeric), olive oil, salt & pepper
place a bed of sliced lemon and herbs on a sheet of foil, lay fish fillet on top, scatter salt, pepper and grated turmeric and drizzle olive oil.
fold foil into a pretty parcel and cook in a preheated oven (180 degrees Celsius) for 15-20 minutes.
serve with your choice of veggies or salad. i served tonight’s dinner with a selection of veggies sautéed in sesame oil (green beans, mushrooms, asparagus, red onion, radicchio & topped with orange segments)
//all photos my own//