The following are just simple recipes to try at home

Oven-Baked Fish

With this dish, you can cook with a variety of different fish as long as it is a thick piece of fish

eg: Blue Eye, Hapuka (grouper), Kingfish, Salmon, Barramundi, Swordfish

What you will need: Fish Portions, Baking Paper, Foil, 1 lemon, Dill, Salt, Pepper, Capers, Olive Oil, Maggie Beer Vino Cotto (balsamic dressing)

Pre-Heat oven at 180

Average Time; 20-30min.

Average Portion Size: 200gm to 250gm

Step 1. Prepare your fish, rinse it and portion it up if needed

Step 2. Season the fish with salt and pepper, Both sides (you can add some other herbs and spices if you like)

Step 3. Tear off baking (enough to cover each piece) & the same amount of foil. Please be generous because you will enough foil to fold the foil to make like a pocket out it.

Step 4. Place the foil on the bench then place the baking paper on top of it, then place your seasoned fish portion in the center.

Step 5. Slice up your Lemon (into rings) and break off some dill (the length of the fish, place the dill on top of the fish then place 2 or 3 slices of lemon on top & some capers if you like

Step 6. Fold your baking paper covering the fish and then fold your foil repeating the same process. (fold all corners etc. so no air can get inside-like a pocket)

Step 7. Place all your fish wrapped in foil in a baking tray and place in the oven for about 10 to 15 min. (depending on how thick your piece of fish is it may need another 5 min.)

Step 8. Open up your foil pocket (be careful it might be hot!!) Place the fish on your plate (be gentle it may fall apart) remove the lemon slices and dill, then drizzle some Olive Oil and Maggie Beer Vino Cotto (not too much) and add some more capers and salt & pepper to your liking.

Step 9. As a side, you can pan fry some Asparagus with butter and white wine or Honey Carrots or just simply some roasted vegetables and a nice White Wine to wash it down. You can even make a nice garden salad to go along with it.

This meal will leave you feeling very satisfied and is also a great dish to help those on diets etc.

Try it and give us some feedback.

Blue Eye Portion (Steaks) Skin On

Grilled Prawns & Bugs

With this dish, you can even try it with Scallops on the 1/2 shell, Scampi, Crayfish (Lobster).

What you will need: Whole Raw Prawns Large Size, Whole Raw Bugs Large. Quantity: 4 of each Per Person (avg.), Paprika Powder, Chilli Powder, Olive Oil, Salt, Pepper, Garlic, Lemon, Oregano.

You will also need: Bowl, Brush, Grill Tray

Pre-Heat Grill

Average Time: 30-40min.

Serving Portions Per Person: 4 Prawns & 4 Bug Halfs

Step 1. Shell your prawns leaving the tails and if you prefer you can leave the heads on (it’s up to you) clean the back on the prawn by gently running your knife the back the remove the vein, then place your Bugs on the chopping block with its legs facing up, get a large sharp knife (heavy duty). Then with the point of the knife pierce the bugs in the middle of its head and tilt the knife down finishing towards the end of its tail. The continue to cut it until you have 2 halves.

Step 2. Clean the bugs head and remove waste.

Step 3. In your Bowl pour a decent amount of olive oil (1/4 full avg.) squeeze 1 lemon-juice, sprinkle a good pinch of oregano, salt & pepper, a pinch of chili powder, then stir to mix in all the ingredients.

Step 4. Place all the shellfish on a tray with the meat facing up. You will find some of the shellfish won’t sit properly due to their shape, to avoid that just push them in together to lock them in.

Step 5. Brush on the Oil covering the whole shellfish including the outer part of the shell and tail, (this is to stop the shells from burning), once you have covered them with the oil then add a little more salt if you wish, then sprinkle paprika over the meat.

Step 6. Thinly slice a clove of Garlic and place a few on top of each

Step 7. Place the tray in the oven for about 5 to 10 minutes (check regularly in case it burns the outer shell), cook until a nice golden brown.

Step 8. Once cooked place shellfish on a plate (be careful shells will be very hot!!) and remove the garlic (if you wish) and squeeze some lemon juice. You can also serve with a nice sauce eg: sweet chili or lime and chive creamy mayo or the traditional Tartare sauce & a nice white wine. As a side some roasted veggies along with a rocket salad with freshly sliced Parmesan, Balsamic, Olive Oil, Salt & Pepper.

Crispy Calamari Rings (deep fry or shallow fry)

Do Love Calamari, but hate cooking it at home because it just doesn’t taste the same? Or have you tried it at and it and it the oil spits everywhere creating a mess?

Well, we have the secret for you…

Step1. Buy either squid tubes or fully cleaned calamari or squid (calamari & squid is very similar to each other – most restaurants use squid)

Step2. Cut your squid/calamari into rings (if you have the squid legs make sure the beak is removed)

Step3. Get a bowl and fill it with milk and crack 1 egg and mix/stir

Step4. Place the squid rings into the Milk & Egg for about 20 min. (season lightly with sea salt and pepper)

Step5. Flour: Mix in equal parts 1/2 self-raising flour and 1/2 cornflour

Step6. Pre-heat your oil (use a good oil & new oil) when your oil is ready simply take your squid/calamari rings out from the milk bowl into the flour mix dust off any

excess flour and then place into the fryer

Step7. Allow cooking time between 3-5 minutes or when the coating is a light golden yellow color, once cooked place on a paper towel and add sea salt and cracked pepper

and then squeeze fresh lemon juice

Now How Easy Is That!!!…. Enjoy

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