Baked Lemon Kerapu

Banyak betul activity today. Patutnya pukul 7.30am tadi aku ke park, tapi disebabkan hujan, maka kena postponed to pukul 8.30am. While waiting for hujan to berenti, sempat lagi aku update blog. Bukan apa, kadang2, masa weekend, aku memang teramat la busynya nak update blog. So selalunya, time weekend je, blog aku akan bersarang.

If aku dah sihat sikit, petang nanti nak pegi to Enida's house kat Mesra Condo somewhere near Martrade Center. Aku do hope that I'll feel better. Dunno why, mcm ada turbulence dalam perut aku ni, silap sikit je, mula la rasa memulas2. According to Mas (Mak Shariff), satu floor dengan Shariff tu (Shariff dah seminggu duduk Ampang Puteri since Sunday baru ni), babies/kids that are admitted, semuanya sebab vomiting and purging. Doctor Lim, Ampang Puteri, cakap, most probably due to air yang kotor. Ye la, sekarang ni hujan lebat everyday. So bila banjir kilat je, melimpah air kat dam. Tu yang jadi kotor tu kot. Ish! aku pun tak paham. Yang pastinya, my dear hubby pun kena demam, vomiting and purging really bad. And he's in Johore right now!! Sakit sorang2.. kesian pulak kat dia. Dah tu nak buat mcm mana, dia ada meeting yesterday and today. Habis meeting nanti, his friend will help him drive to KL.

Baked Lemon Kerapu

http://www.jamieoliver.com/recipes/fish-recipes/the-nicest-tray-baked-lemon-sole

ingredients

• 4 whole lemon soles
• 2 handfuls of red and yellow cherry tomatoes, halved (I used tomatoes shj)
• 4 cloves of garlic, peeled and finely sliced
• a handful of fresh oregano or basil, leaves picked (ni takde jugak)
• a bunch of spring onions, trimmed and finely sliced
• 1 tablespoon balsamic vinegar (No balsamic for me)
• sea salt and freshly ground black pepper
• 2 lemons, zested and halved
• extra virgin olive oil
• a handful of black olives, destoned and chopped (olives pun yillek!)
• a handful of fresh flat-leaf parsley, finely chopped

Preheat the oven to 200ºC/400ºF/gas 6. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, •then spread over the bottom of a large roasting tray. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Place the fish on top – top to tail.
Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish. When done, the flesh will easily pull away from the bone.