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.

 

  • 2 tbs olive oil

  • 
80g butter

  • 
4 garlic cloves, thinly sliced lengthways

  • 
2 long fresh red chillies, finely chopped

  • 
1kg peeled green prawns, with tails intact

  • 
2 tbs fresh lemon juice

  • 
3 tsp grated lemon rind

  • 
1/4 cup chopped fresh coriander

  • 
Rocket leaves, to serve

  • Crusty bread, sliced, brushed with oil, chargrilled, to serve

 

 

  1. Finely shred spinach.

  2. 
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.

  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.

  5. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.

  6. 
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

 

All nutrition values are per serve.

 

found on taste.com.au

 

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