When I moved into the little cabin out the back of someone's house up in the very isolated suburb of Avalon, I liked it. Even though there was no oven and only an outdoor shower, I liked the rustic vibe. I liked grilling on the barbeque on the verandah. I liked the timid baby possum that came to nibble carrot tops out of my hand at night.
But then winter came, and the outdoor showers became painful rather than an inconvenience. The barbeque broke and I was left with the option of cooking on the lumbering portable stove-top that would take half an hour to bring some water to a pitiful simmer, using the microwave, or the slow cooker. The baby possum grew up and tried to claw my ugg boots to shreds... while I was wearing them.
Long story short - I moved. Into a nice apartment. With an oven. And a shower. And no possums. And I've never been happier.
This was the second thing I cooked in the oven. The first was a roast chicken, obviously, which I rubbed with loads of limes, lemons and African peri-peri spices. It was slightly more charred than I expected, but it takes time to get used to a new oven, and they can be fickle.
Proscuitto-Wrapped Fish with Roasted Vegetables
This is a very easy midweek dinner. It contains a good deal of protein and is low in carbohydrates, for people that are worried about such things (depends what day you catch me on). It is also paleo-friendly, if the proscuitto is air-dried.
2 green zucchini
2 red capsicums
1 garlic clove, finely sliced
1/2 tbsp olive oil or butter
salt and pepper
2 white fish fillets (I used basa, but any white fish fillet would work - defrost if frozen)
4 sliced proscuitto
Slice the vegetables into thick wedges. Toss with the garlic, oil and salt and pepper on a foil-lined baking tray.
Wrap the fish fillets in the proscuitto and lay on top or nestle among the vegetables.
Bake for 20-25 minutes or until the fish flakes easily and the vegetables are tender.
Serve with steamed green vegetables and/or some whole grains such as brown rice or quinoa.
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