Jill Dupleix's versatile dish is a winner any time of the year. Served and enjoyed either as a traditional main course with one fillet per person, or shared with plenty of lemony olive and tomato dressing.
Barramundi Salad with Tomatoes, Capers and Olives
Ingredients
- 4x 200g thick Australian barramundi fillets with skin on
- Sea salt and cracked black pepper, to season
- 4 tbsp extra virgin olive oil
- 2 tbsp small black olives, unpitted
- 20 cherry tomatoes, halved
- 1 tbsp preserved lemon, rinsed and diced
- 1 tbsp tiny salted capers, rinsed
- 1 cup basil leaves, torn if large
- Handful of rocket leaves
- 1 lemon, quartered
Method
- Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto pan for about 4 minutes until skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.
- To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.
- Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.
