Ingredients:
-White fish (I use barramundi)/Salmon
-Broccolini
-Olive oil
-Dijon mustarsd
-Vinegar
-Salt, pepper
=> Now this is what I call a lovely well-balanced dish. For people who seeks for losing weight, this recipe is super recommended because it has all the nutrients human could ask for and limited it starch and carbohydrates. But for those who doesn’t want to be slimmer, adding a side like potatoes, bread or rice or any carbs would be fuller. The broccolini is a superfood, it is packed with antioxidants, fiber, vitamins and low in calories. Barramundi is highly nutritious, offering omega-3 fatty acids, low in calories and rich in micronutrients. And with the dijon mustard, olive oil and vinegar, they tops up the antioxidants, fats, and an alternative for high-fat condiments. For this dish, I would give it a 9.5/10.
This is the first recipe that doesn’t need much of pricey ingredients, except for the dijon mustard and olive oil. I’ve remembered eating barramundi before in soups or fried in oil, but never eaten it roasted in the oven before. And never making fish with a mustard sauce all over the filet. Honestly, it wasn’t that bad. The mustard sauce is punchy, acidic, strong of the mustard and fights off the fishy taste of the barramundi. I was reallyyyyyyyyyy excited for this exact recipe because I have never tried that such combo before. In the original recipe, it is fennel instead of broccolini, but I couldn’t find any fennels in my nearest supermarket so I need to alter a bit. I thought I finally got to try fennel, but oh well, maybe another time, another market I will make this recipe again. Though the broccolinis was not bad at all, I pan-seared them with just salt and pepper, and it was SCRUMPTIOUS. About roasting fish part, maybe I will pan-fried them next time for more color, more crispy and lose that fishy fat. However, the overall dish was a solid 8/10, minus two for the new flavour that I’m not really familiar with.
