Vine-ripened tomatoes and baby spinach salad with barramundi fillet

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

All nutrition values are per serve.

found on taste.com.au