Barramundi with Tomato & Baby Spinach Salad

Barramundi with Tomato & Baby Spinach Salad

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.

Submit a Comment

Your email address will not be published. Required fields are marked *