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Barramundi with Greek salad

Barramundi with Greek salad

Name: Barramundi with Greek salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: West Australian
Ingredients: 4 x 180g fillets barramundi; 2 tbsp olive oil; salt & pepper; aioli, for serving; 1 large tub medley tomatoes, quartered or halved; ¼ red onion, finely diced; 2 small continental cucumbers, finely diced; 1 yellow capsicum, finely diced; ½ small fennel, thinly shaved; 150g feta, diced; handful basil leaves or micro herb; 1 tsp Jarrah Honey; 1 tsp garlic; ¼ cup olive oil; ¼ cup lemon juice; pinch of salt

Difficulty Easy

Season Autumn

Preparation 10 mins

Cooking 10-15 mins

Grilled,Barramundi,,Served,With,A,Greek style,Salad

Watch the video

Method

(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

Click here to follow along with Anna Gare via video.