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Barramundi

INGREDIENTS

  • 150g baby spinach
  • 50g speck (bacon), chopped
  • 15 basil leaves
  • 80ml extra virgin olive oil
  • 100g vine-ripened tomatoes
  • 50g pine nuts, toasted
  • 20ml balsamic vinegar
  • Salt & freshly ground pepper
  • 4 x 165g barramundi fillets

 

METHOD

Finely chop spinach.

Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves until crisp. Remove from pan.

Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.

Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.

Arrange salad on plate and top with fish fillet skin side up. Garnish with basil leaves.

 

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