I'm sorry, I'm temporarily out of 'threes' for my humpday posts... not sure why?
Tonight I figured I would post a picture of tonight's home menu, because it really was fabulous, and only took 1/2 an hour from start to finish (all from scratch too!).
~ Fried Basa Fillets in Seasoned Flour ~
~ Baked Parmesan Asparagus ~
~ Garlic & Butter Mushrooms ~
If you haven't heard of Basa Fillets, or tried them, they are amazing. A very delicate fish, not 'fishy' at all. Even my sister who hates fish will eat Basa. It's also a very cheap fish, and when it gets to about $9 per kg at Coles, I will buy a few kgs and pop it in the freezer. They make such quick meals.
~ Asparagus ~
So the first thing I did when I got home from work, was wash the 3 bunches of asparagus (YUM, such a treat, they are so expensive usually, but they were .99c a bunch!) and lay them side by side on a baking tray. Drizzle a little olive oil, grind some rock salt & peppercorns over them, and sprinkle grated parmesan cheese on last.
~ Mushrooms ~
Dead easy. Wash them, remove and chuck (blush) the stems and lay on a baking tray with the middle's showing. Pop a pinch of crushed/chopped garlic in the center of each one, and place a tiny knob of butter on the top of that.
~ Seasoned Basa ~
My mum taught me this seasoning. It is the best and I use it every time. There isn't really any set amounts or ingredients (that's the beauty of it) but it goes something like this:
1 cup plain flour
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon Lemon Pepper (that salt mix thing)
1/2 teas cumin (optional)
Slice your fillets diagonally (makes 'em go further) and coat liberally in the seasoning mix.
Now it's time to get it all cooking:
- Put some olive oil in a non-stick frying pan on to heat.
- Place the trays of asparagus and mushrooms in the oven, set to 180 degrees for 15mins.
- When the oil is hot, add your fish and flip when one size gets crispy. They should take 15mins in total. So when your veggies are done, so is your fish. Brilliant.
Serve on a warmed plate (I just do mine in the mic) because these things lose heat fast.