Baked Fish Goodness!

Daily inspiration

I am not a fan of baked or steamed fish. If its fish I want a fried parrot out by the beach with some festivals and a half a bammy! They tried to change my mind at Christmas dinner past with a baked fish in foil that was stuffed with garlicky goodness and it was good…but not enough to make me crave it. I crave fried fish. All the time. I don’t know how to fry it myself to make it taste as good as out by the beach, I’ve never tried. Some things don’t need to be recreated, just go to the source and get it.

Since I’ve been trying to eat healthier I have been buying fish fillets at the supermarket pretty regularly trying to find a recipe that makes me love fish enough to put it on my weekly dinner roster as eating baked chicken breast every single day is not the business and I’m not a red meat lover. I’ve tried quite a few different types of fish and have finally settled on this white snapper fillet I see in my supermarket these days. Its inexpensive and tastes good at the same time. Next was trying to find a recipe. I tried to do a baked parmesan but I put the recipe that I know calls for butter. I tried a different recipe with more bread crumbs and italian herbs. I think I got away with the italian herbs and I wasnt feeling. I’ll just stick to my normal recipe next time because I do like parm baked fish.

But today I think I have finally got another recipe to add to my arsenal. I was looking over baked fish recipes on google and notice that most say to add butter to white fish like my snapper because it gets dry. I think thats one of the reasons I like this fish. Similarly to the reason I love chicken breast, I don’t like an overly moist fish. So I thought about that whole butter thing and the fact that I was planning on making my asian green beans and got to thinking. I put some ginger, garlic, fresh thyme, dried parsley, scotch bonnet pepper, salt and pepper in my food processor and then mixed it all in with butter and rubbed  that all over my fillets. Popped it in my oven on 400 degrees, 20 minutes and voila!