Fish in the bag

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As the company is vegetarian, I always find it a bit conflicting posting about meat and fish.  The thing is, when it comes to diet, we are big believers in no restrictions. For years I told myself animal products were off limits, which in my case caused more harm to my mental and physical health than good. 

So what I try and do now is eat with no labels, no restrictions and just listen to what my body needs.  Although we mainly eat veggies, we do believe that your body will let you know what you truely need if you listen wisely.

So every now and then we eat a piece of salmon. And whenever we do, it is usually done like this. 

But I can’t take credit for this one. This one is my mum’s and she is so kindly letting me share it with you. 

Ingredients 

Serves 1

1 salmon fillet (always from a good source- wild and sustainably fished) 

1/2 cup carrot

1/4 cup fennel 

1/4 cup capsicum 

1 tbsp of ghee 

1 tsp of tamari 

1 tsp of sesame oil 

1 tsp of garlic finely chopped 

1 tsp of grated ginger 

Sesame seeds to sprinkle 

Lemon to serve 

Method 

  1. Preheat oven at 180 degrees Celsius

  2. Grate carrot on the large side of the grater. Thinly slice capsicum and fennel (about 1cm wide). Roughly dice the leek.

  3. Cut a square piece of recyclable baking paper, big enough to rap your piece of fish.

  4. In the middle of the baking paper spread ghee. Place the fish on top of the ghee.

  5. Place the vegetables, ginger and garlic on top of the fish.

  6. Drizzle the sesame oil and Tamari over the veggies and fish.

  7. Wrap your fish up. By joining at the top and twisting the ends.

  8. Place on baking tray and in the oven for about 20 minutes or until you see little bubbles. This time depends on the size of the fish.

  9. Enjoy with some whole spiced roast veggies, tahini dressing or mum’s ratatouille (see website for recipes)


Natasha Burbury