It’s Thursday night and I am in dire need of the weekend.  It’s been another long day.  Tonight I am unexpectedly having dinner alone.  R’s mate from Perth is over for a couple of days and what started as after work beers has progressed to post booze munchies.  Lucky things, they have the whole of the Rocks and the CBD to choose from, R and his workmates have probably done the lap of honour several times over.  R’s working day often involves ‘lunch’.  The only downside is that heading back to the city for dinner is the last thing he wants to do.

BTW – I love Lurpak butter.  I was devastated when the garlic flavoured version was discontinued in Australia.

So here I am, on my own for dinner with 2 wild barramundi fillets to cook.  In times like these, my usual strategy is to google ‘ingredient + recipe’ and have a browse.  It hardly ever fails.  Tonight’s dinner is pan fried barramundi, recipe here

R had helpfully labelled the fish for the freezer.  He was in charge of the Fish Market run that weekend.   We usually buy several months’ worth of seafood which we then divide up into meals and freeze.  I hate that his printing is better than mine.

And the fillets are indeed rather wild looking on their skin sides. Grrrr….

Gratuitous close up of my express tip of the night.  Where would I be without these tubes of taste!  So much easier than washing and drying herbs, then chopping or mezzaluna-ing and then all that washing up….

And the fillets are indeed rather wild looking on their skin sides. Grrrr….