Ingredients
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185 - 200
-
1
-
2
-
1
-
1
-
3
-
1
-
1
-
1
-
1
-
2
-
1 1/2 - 2
-
-
-
Directions
Moroccan Style Barramundi, Oven backed moroccan style barramundi, served on a bed of black quinoa, combined with an olive & tomato medley
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Steps
|
1
Done
|
Heat Oven Hot Hot Hot Aka 200c. |
|
2
Done
|
Blend the Nutmeg, Cloves, Sweet Paprika & Garlic Salt Together in a Small Bowl, Then Give Your Fish a Swedish Massage With the Spices Using Your Hands. |
|
3
Done
|
Thinly Slice the Lemon and Place in the Bottom of a Greased Rectangular Pan, Then Place the Fish, Skin Side Down on Top of the Lemon in the Pan. Glaze With a Bit of Olive Oil. |
|
4
Done
|
Put the Fish in the Oven and Let It Bake Uncovered For 15 to 20 Minutes or Until Fish Flakes Easily With Fork or Until You Feel It's Right. |
|
5
Done
|
Rinse the Quinoa Well Under Cold Water and Drain. Put in a Saucepan and Add Cold Water. (use 2 Cups of Water For Every Cup of Quinoa.) Toss in a Dash of Salt. Cover and Bring to Boil. as Soon as It Starts to Boil, Turn the Heat Down to a Simmer, and Set the Lid Just Ajar, to Prevent Boiling Over. Simmer For 15-20 Minutes. When Done Turn Off the Heat, Put the Lid on and Let It Chill Out For About 5 Minutes. It's Been Through Alot! |
|
6
Done
|
Meanwhile, Have a Glass of Wine, Put on Some Tunes & Blend Sliced Rainbow Olives, Quartered Cherry Tomatoes, Roughly Chopped Fresh Parsley, Pepper & Virgin Olive Oil. |
|
7
Done
|
You Are Now Ready to Make Some Art on a Plate. Place a Bed of Quinoa on a Funky Looking Plate, Then the Barramundi & Last but not Least, Sprinkle Your Olive & Tomato Medley on Top and Finish With a Dash of Olive Oil. and There You Go. Dinner Served on a Floating Restaurant, on a Dark Shimmering Ocean, Only Lit Up by the Stars Above You. |
