Barramundi with Greek salad
(Recipe by Anna Gare)
Combine all salad ingredients together in a bowl. Combine and shake dressing ingredients together in a jar for when you’re ready to serve.
To cook the barramundi, pat the fillets with a paper towel until dry. Season with salt and pepper.
Heat 2 tablespoons of oil in a large non-stick frying pan over 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.
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
Drizzle desired amount of dressing over salad. Scatter salad over each plate, top with fish and drizzle with aioli.