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Cone Bay Barramundi with Greek Salad by Anna Gare

Cone Bay Barramundi with Greek Salad by Anna Gare

Difficulty: Easy
Season: Autumn
Preparation: 10mins
Cooking: 10-15mins

How to

1. Combine all salad ingredients together in a bowl.

2. Combine and shake dressing ingredients together in a jar - ready to serve.

3. To cook the Barramundi - Pat the barramundi fillets with a paper towel until dry. Season with salt and pepper.

4. Heat 2 tablespoons of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 6 to 8 minutes or until the skin is golden brown and crispy.

5. Turn the fillets over and cook for further 4 to 6 minutes or until just cooked through. This will depend on the thickness of fillet.

6. Drizzle desired amount of dressing over salad.

To serve

Scatter salad over each plate, top with fish and drizzle with aioli.

Click here to follow along with Anna Gare via video.


4 x 180gm fillets of Cone Bay Barramundi
2 tablespoons of olive oil
Salt and pepper
Aioli for serving

Greek Salad

1 large tub medley tomatoes each cut into quarters/halves
1/4 red onion, finely diced
2 small continental cucumbers, finely diced
1 yellow capsicum, finely diced
1/2 small fennel, thinly shaved
150gms feta, diced
Handful of basil leaves or micro herbs

Lemon and Honey Dressing

1 teaspoon Jarrah Honey
1 teaspoon garlic, finely chopped
1/4 cup olive oil
1/4 cup lemon juice
Pinch of salt