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

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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