Baked Fish Two Ways – Cast Iron Boys – Southern Metal Spinners

Baked Fish – Two Ways

Today we share two of our family’s favourite fish recipes – baked fish two ways. We have Mick’s Italian style Nile perch, and Nick’s Baked Barra and Prawns.

Mick’s Italian Style Nile Perch

Ingredients
A piece of Nile Perch
Red onion
Lemon
Tomatoes
Garlic
Basil
Olives

Method
Slice up red onion.
Slice up Roma tomato.
Peel and bruise a couple garlic cloves.
Slice up lemon.
Place fish on foil, squeeze over lemon juice, layer over tomatoes and red onion. Add crushed garlic, a couple pieces of basil and lots of olives.
Drizzle with some olive oil then wrap up foil into a parcel.
Cook in your preferred heat source for around 15 minutes, in this case, we are using the Camp Oven Mate.

Nick’s Baked Barra and Prawns

Ingredients
Piece of barramundi
Raw prawns
Potatoes
Lemon
Dill
Garlic

Method
Peel and thinly slice your potatoes.
Crush garlic cloves.
Slice up lemon.
Break up dill and finely chop.
Layer potatoes on foil then sprinkle with half the dill.
Place fish fillet on potatoes. Sprinkles remaining dill. Garlic cloves on top.
Lemon slices on top and squeeze juice from one on top.
Place prawns on fish then wrap foil into a parcel.
Cook in your preferred heat source for around 15 minutes, in this case, we are using the Camp Oven Mate.

Not sure what a camp oven mate is? Check out the info here and find out where is it made here!