Bea Bagnall is a self taught chef who loves the challenge of creating a meal that is satisfying and delicious using local fresh produce and fish fresh from their offshore catch of the day.
Her seafood recipes are inspired by 10 years fishing and cooking around the globe and bring tasty, light, family friendly meals to the table.
This baked fish recipe is great with snapper, john dory, terakihi, blue cod and more.
1. Preheat oven to 200° C.
2. Tear 2 pieces of tinfoil big enough to fit 2 pieces of fish. Season fish with salt and fresh ground black pepper and sprinkle with lemon zest. Wrap in the tinfoil like a parcel and place in the oven for 15 minutes or until fish flakes easily when tested.
***Please note that the cooking time of the fish will vary depending on the thickness of your fillets.
3. In a saucepan on high heat add the turmeric, paprika and pepper, cook for 2 minutes or until aromatic. Reduce the heat to medium and add the coconut milk, nutmeg, chili and salt. Cook for 5 minutes then add the lemon juice to taste.
4. In a small bowl toss together the blanched beans, capsicums and herbs.
5. Place the baked fish on top of the rice, spoon over turmeric coconut sauce and arrange vegetables on top.
And there you have it. A beautiful baked fish dish the whole family will devour.
Bea Bagnall has fished and cooked around the world for the past 10 years with husband Tony Orton. Now they've settled to raise a family in Mangawhai, Northland and host people on fishing trips of a lifetime with Offshore Adventures.
See more recipes from Bea at Offshore Adventures - click here.