SERVE WITH A CHILLED GLASS OF 2019 JAMES ESTATE SEMILLON & ENJOY!

BARRAMUNDI WITH TOMATO & BABY SPINACH SALAD

INGREDIENTS

• 150g baby spinach
• 50g 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 200g barramundi fillets

METHOD

1. Finely shred spinach.
2. 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.
3. Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
4. 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.
5. Arrange salad on plate and top with fish. Garnish with basil leaves.