By Marie Muccio
Just when you took a breath from Christmas, hot crossed buns and Easter eggs are beginning to appear on the shelves at Woolies.
You’ve settled the kids back into school and now karate, ballet and soccer are filling your week.
Just breathe mumma you’ve got this!!
I often get asked, how do I manage to cook healthy meals every night of the week and keep up with work, kids, activities…life!
How long is a piece of string?
I think of a mum’s life as a stack of plates and with every task we are required to do, it’s another plate added to the stack.
The plates are all different colours and sizes and so the only way we can balance it all it to sort those plates from biggest to smallest and then colour code them.
In other words being super organised.
I find menu planning and meal prepping on the weekend does wonders. If that fails then recipes that are no fuss, have minimal ingredients and are quick and easy to prepare are the best option. Think pastas, slow cooker stews, homemade burger patties that you can freeze or a quick stir fry.
Fish is another favourite of mine to cook during the week. Especially on busy sport nights. Cooking with fish fillets is great because it’s easy to prepare, packed with nutrients and the cooking time is super quick.
If you want to make clean up a breeze then cooking in the oven makes it a lot easier. I also love one pan dinners.
This recipe does both! Everything goes into one dish and then straight into the oven. The end result is incredibly moist baked fish that not only tastes great, but is so easy to prepare. Dinner will be on the table in 20 minutes flat.
You can use basically any fish for this recipe but speak to your fish monger to help you chose a variety that’s best for baking. I’ve used gummy shark but you can also use salmon, snapper, sea bass, haddock or cod.
I’ve added flavours of lemon and fennel which when added to fish just brings such wonderful flavour and aromas.
My tip to making baked fish super moist and delicious is to add a few nobs of butter for the last 5 minutes of cooking. The butter melts into the fish leaving it incredibly moist and juicy.
This is one fish recipe I know my kids love eating and so it definitely takes the stress out of dinner time.
So next time you are thinking to yourself what on earth am I going to make this week when we are so busy! I hope this 20 minute baked fish will be a life saver.
Enjoy. Mrsfoodiemumma xx
Ingredients
- 800 g white fish fillets boneless (I’ve used gummy shark)
- 2 lemon 1 finely sliced the second juiced
- 1 bulb fennel (top part only trimmed and sliced)
- 1 tbs extra virgin olive oil
- 50 g butter cut into cubes
Method
- Preheat oven to 200°
- Pat fish dry with paper towel and lay flat in a baking dish. Season generously with salt and pepper.
- Arrange the lemon slices over the fish followed by your fennel tops.
- Drizzle over the extra virgin olive oil .
- Bake for 10 minutes, remove from oven and add the butter. return to the oven for a further 5 minutes or until your fish is cooked through.
- Serve with rice, greens and crusty bread
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