Lemon & Herbs Barramundi Fillet
We are partnering with local favourite butchery – Michelle’s Butchery this year to share some fun cooking tips and recipes with you guys each month. This month’s challenge? Create a tasty, easy, and healthy lemon & herbs barramundi recipe and share some tips for properly seasoning fish at home.
Growing up, I almost never ate fish, and when I did, I didn’t really enjoy it… well, unless you count fried shrimp. 😉 I feel like in the 80’s and 90’s it was either a plain, super boring white fish or fish sticks, and as a result I didn’t really start to like fish until I was well into my 30’s.
For awhile, I stuck with only ordering fish at restaurants because I thought it was too hard to try to make it myself at home, but in recent years I’ve gotten more adventurous and as a result have found that making fish at home is actually quite easy!
The secret to delish fish at home (frozen or fresh is fine!) is herbs and spices. Some tips from Michelle’s Butchery that I found useful:
- Slightly sweet or delicate seafood – such flounder, halibut, cod, or scallops – can be enhanced by an equally delicate or lightly pungent herb. Some good pairings for mild fish are chervil, chives, dill and parsley.
- Meaty, full-flavored seafood, such as tuna, swordfish, and even clams, mussels, and shrimp will stand up to stronger-flavored or peppery herbs, or herb blends that include marjoram, basil, oregano and sage.
- Not sure what category your favorite fish falls into? Thyme and tarragon pair well with both mild and full-flavored seafood.
