Vine-ripened tomatoes and baby spinach salad with barramundi fillet
November 18, 2013

Vine-ripened tomatoes and baby spinach salad with barramundi fillet that's ready in 30 minutes.
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2 tbs olive oil
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80g butter
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4 garlic cloves, thinly sliced lengthways
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2 long fresh red chillies, finely chopped
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1kg peeled green prawns, with tails intact
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2 tbs fresh lemon juice
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3 tsp grated lemon rind
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1/4 cup chopped fresh coriander
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Rocket leaves, to serve
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Crusty bread, sliced, brushed with oil, chargrilled, to serve
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Finely shred spinach.
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Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tbs oil and fry basil leave until crisp. Remove from pan.
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Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
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Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins.
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Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.
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Arrange salad on plate and top with fish. Garnish with basil leaves.
Nutrition
Energy 1995kJ |
Fat saturated 5.00g |
Fat Total 33.00g |
Carbohydrate sugars 1.00g |
Carbohydrate Total2.00g |
Dietary Fibre - |
Protein 44.00g |
Cholesterol - |
Sodium 371.34mg |
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All nutrition values are per serve.
found on taste.com.au