1.Preheat the oven to 180°C. Melt the
butter in a small saucepan over low
heat.Addthechilliandthezestofhalf
thelemonandcookuntilyoucansmell
their fragrance. Remove the pan from
theheatandsetaside.
2.Place the whole barramundi on
alargesheetoffoilinabakingtray.
Rubtheskinwithalittlepinkseasalt.
Pourthebuttermixtureoverthefish.
Slice the lemon into generous pieces
andplaceallaroundfish.
3.Cover with the bunch of coriander
andseason with cracked pepper.
Wrap the fish up in the foil and
bake in the oven for 30–40 mins,
dependingonthesizeofthefish.
Serve with steamed green vegies.£MygeneralruleisMonday
toFridayIeatwholesome,
organic food.Saturday,Ilike
tohaveaglassofwineandon
Sunday–Funday!–Iindulge
alittle.Ihaveasweettoothso
Ilikechocolateorsomething
tosatisfyit.Atreatnowand
then keeps you sane and you
don’t feel like you’re depriving
yourself.Idon’tdrinksoft
drink;Ineverhaveandwould
recommendthatyoucutthat
crap out of your diet ASAP!£ Imainlyeatfishand
chicken during the week.
SometimesIcraveredmeat
soI’llhavethat,butnotvery
often.Vegetablesareamust,
andifIfeelIhaven’thad
enough in the day I’ll make
myselfasmoothiewithtwo
tothreehandfulsofspinach
in it. For snacks, I make
abatchofproteinballsor
eatnuts,fruitorvegiesticks
with a dip like guacamole.£ Idon’tbelieveindieting,
Ibelieveinmakinghealthy
food choices every day.
Ialsobelieveinnotmaking
itachore.Havefunin
thekitchen,invitepeople
over and always enjoy
what you eat.JESINTA’S FOOD
PHILOSOPHY
SERVES 2
●120g butter
●1 fresh chilli,
sliced
●1lemon,
zested
●1 whole
barramundi,
descaled
●Pinch of pink
sea salt
●1bunchfresh
coriander
●Cracked black
pepper
●Steamed
green vegies,
for serving
DECEMBER 2016 womenshealth.com.au 171Food
Hub