Jacqui Toumbas' Oven Baked Flakey Fish Topped with Mandarin Citrus Salad

INGREDIENTS

  • 3 ripe mandarin, peeled, pith removed and diced

  • ¾ cup pomegranate seeds

  • ½ bunch coriander, chopped

  • 1 clove garlic 

  • 1 lime, juiced

  • 40-60ml Phileos extra virgin olive oil

  • Salt & Pepper

  • ½ cup finely diced red onion

  • Side of Snapper, Barramundi or Sea bass (weight will vary, but around 600-750g)

  • 40-60ml Phileos extra virgin olive oil

  • 1 tsp cayenne pepper

  • Salt & pepper

METHOD

  • Preheat the oven to 200 degrees celsius, fan forced. 

  • In a small bowl combine 40-60ml of olive oil, cayenne pepper, salt & pepper - mix well. 

  • Lay out baking paper on the bench and place the barramundi side in the middle, bast with the cayenne pepper mix. Wrap the fish up like a parcel so it is completely covered.

  • Place the fish in the middle of a large piece of baking paper, fold both long edges in to meet (cover the fish) and twist or fold the shot ends to create a fully enclosed parcel. 

  • Place in the oven for 18-25 minutes (until the fish is bright white, opaque, and easily flakes with a fork).

  • Meanwhile, prepare the mandarin salad. 

  • Crush the garlic and combine with the diced mandarin, pomegranate, coriander, red onion, lime juice, olive oil, salt and pepper.  

  • Once the barramundi is cooked, leave it to slightly cook before placing the mandarin salad on

*if your baking paper isn't wide enough combine two pieces, side by side, to cover the full side of barramundi.

*if mandarins aren’t in season, try using grapefruit or oranges.

Recipe & Images by Jacqui Toumbas @jacquitoumbas

RecipesLou Wilson