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Baking Fish

A healthy and tasty way to bake any kind of fish

By Venus LeonePublished 5 years ago 3 min read
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Lemon Baked Red Snapper with Wild Rice

When I sent this picture to my mom, I could envision her jaw dropping receiving her reply: "You made fish???" Growing up, I always frowned upon fish. I liked shellfish, but nothing else coming out of the ocean. Until one day, I moved to Los Angeles and a friend made me salmon on the stove with sweet potatoes. My mom is a great cook, but for some reason, I only started appreciating her love for fish after I was 10 thousand miles away from home. I started tasting different type of fish differently than I used to, and now I simply love eating fish. Trying different ways of cooking and baking, I found the easiest way for someone to make a delicious and healthy meal in less than 30 minutes. The picture shows a red snapper fillet delivered from Omaha Steaks with wild rice, but you can basically bake any kind of fish fillet this way and add any side. The lemons are from the neighbor's tree and the herbs from the garden.

What you will need to serve 2 people:

  • Parchment Paper
  • Grater
  • Two Fish fillets
  • Two fresh lemons
  • Fresh herbs: Thyme, Parsley or Cilantro, Basil, Fennel or Dill
  • Himalaya, Sea, or Table Salt
  • Black Pepper
  • Two Fresh Garlic Cloves (do not replace with powdered)
  • Fresh Ginger
  • Olive Oil
  • Butter
  • Rice (preferably Black, or Wild Rice)
  • Apple Cider Vinegar
  • One Cucumber
  • One to Two Tomatoes
  • Peeler

First thing's first: If you are making wild, or black rice, this is the time to start the process following the instructions on the package. When the rice is on the stove and left to cook (or in the rice cooker), turn the oven on at 350°F. Grab the lemon, wash it, dry it with a paper towel, and grate the skin on a little plate to get about one to two teaspoons of zest out of it (keep turning the lemon). Once you got that done, put the plate to the side and roll out a descent amount of parchment paper, enough to wrap the fish with it and tear. Slice up the second lemon and line the slices up on the parchment paper. Wash the fish with some vinegar, cut the lemon you grated in half and squeeze one half on the fish. This process will clean and already flavor the fillet. Place the fish on top of the lemon slices on the paper. Now, sprinkle preferably some Himalaya salt, but it can be any kind of salt and some black pepper. Grate the garlic and some ginger on top of the fish (you can also add fresh Turmeric). Chop up your herbs and add all of them on top of the fish, with a pinch of the lemon zest you grated earlier as well (don't use it all, you'll need it later). If you do not have fresh herbs, just grab some dry ones, besides garlic*. Thyme, dill, basil, oregano, and parsley should always be available seasonings in your cupboard. Sprinkle about one tablespoon of olive oil on the fish and wrap it up like a loose bag leaving some room for the fish to breath. It is time to put it in the middle of the oven on top of the grill (no sheet) and bake for 15-20 minutes.**

At this point, check on the rice. If the water is already evaporating, but the taste is still grainy, just add a little more water. Now, wash and sloppy peel the cucumber, wash the tomatoes, slice everything, put them in a bowl, sprinkle salt, pepper, one to two table spoons of olive oil, two to four tablespoons of apple cider vinegar.

Bon Appétit!

*Garlic contains compounds with potent medicinal properties and is highly nutritious. Powdered garlic only serves as flavor missing all the benefits.

**You could also add some asparagus to the side of the fish into the parchment paper wrap with salt, pepper, grated ginger and olive oil.

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