Baked fish, with herb marinade.


2 Fillets of fish – Salmon, Blue eye, and barramundi all work beautifully.

Handful of basil chopped

Handful of parsley

1 clove of garlic, crushed and chopped

1 knob of ginger, crushed and sliced.

1 chilli

Olive oil

30 gms of butter

White wine



Lemon zest

Juice of 1 lemon

Preheat oven to 200 degrees.

In a mortar and pestle, combine basil, parsley, garlic, ginger, chilli, olive oil, lemon zest, juice of one lemon, and a decent splash of olive oil and work into a paste. Alternatively you can use a blender.

Season your fish with salt and pepper.

Place fish on a layer of tin foil, and cover with the herb mixture. Add a slice of butter, and a splash of white wine. If you’re worried about butter you can leave this out, but as we all know, butter and fish are a match made in heaven. Carefully fold the tin foil over the fish, and make a nice tight package.
Place fish onto a baking tray, and place in the over for 20 minutes.

After 20 minutes take the fish out, leave in foil and rest for 5 minutes.

Carefully place fish on the plate, and spoon over the sauce