One thing I really love about living in Thailand is the unlimited possibility of eating seafood. There are plenty of fish markets with fresh fishes, seashells, lobsters and simply everything that your seafood heart yearns for. Grouper is one of my favorite fish. The meat is very mild and delicate, and fishbones are easy to find. Grouper can be cooked, steamed or baked. This time I decided to bake it in the oven with rosemary and lemon. It was very quickly made, and it tasted delightful.
We should include fish regularly in our diet plan, at least once or twice a week. The recommendation to eat fish twice a week is based on the content of omega-3 fatty acids, namely docosahexaenoic (DHA) and eicosapentaenoic (EPA). Their excellent source is fish oil. In plants, we only found the EPA and DHA precursor, namely alpha-linolenic acid. Of this, the body can also form DHA and EPA, but with high intake of omega-6 fatty acids, this conversion is inadequate, which is the case for most populations.
There are some studies about the benefits of regular fish consumption for our heart. They show that seafood contributes to reducing the risk of heart attack and stroke. These benefits, especially in fish, include omega-3 fatty acids that reduce the amount of so-called triglyceride fat in the blood. Reason more to try my grouper with rosemary and lemon recipe.
Why You should eat more fish
The omega-3 fatty acids contained in seafood also benefit children in the proper development of the brain and eyes. Mothers with higher fish intake (approximately 2 to 3 servings per week) are more likely to have a higher cognitive score for their children; their children were also less likely to have autism. Omega-3 fatty acids also help people to eliminate depression and anxiety. In the case of mothers, eating fish can also greatly benefit the progression of postpartum depression. It is not like it would remove all psychical problems, but as a supportive treatment, it is worth a try!
There are enough reasons why to include fish in your diet, and now is time to set off to a market and get some nice fresh grouper, rosemary, and lemon. I assure you, you will do great even if you are a thoroughly cooking amateur. As a side dish, you can prepare vegetables of your choice, or if you’re out of phantasy, you can cook pumpkin purée, which was my choice for a side dish.
- 2 grouper fillets
- 1 leak
- 2 spring onions
- Fresh rosemary
- Salt, pepper
- Preheat oven to 180°C (360°F).
- Thinly slice the leak and onions into rings and discard the root end
- Put three thin slices of butter on the bottom of a baking dish.
- Wash and dry the grouper, coat the non-skin side with salt and pepper and place it on the baking dish skin side facing downwards.
- Fill the empty places with sliced leek and onions and sprinkle them with seasoning.
- Cover the fish with more slices butter, fresh rosemary, and lemon slices.
- Bake for 20 minutes, after 10 minutes cover the baking dish with aluminum foil, so that the ingredients won’t dry out.
- Serve with pumpkin purée. (Cooked or baked pumpkin mixed with garlic, heavy cream, parmesan cheese, salt, and chili).