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
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
Finely shred spinach.
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.
Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
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.
Arrange salad on plate and top with fish. Garnish with basil leaves.
All nutrition values are per serve.
found on taste.com.au