Panfried Barramundi with Tomato Salad

Paleo – serves 2 – A perfect, light summer dinner


  • 2x 200g Barramundi fillets with skin on 
  • 2 cups mixed cherry tomatoes, cut in half
  • Handful of fresh basil
  • 1/8th red onion, sliced finely
  • 1 bunch of brocollini
  • Fresh black cracked pepper
  • Celtic sea salt
  • Olive oil for cooking


  • In a small bowl mix tomatoes, basil, red onion, a large sprinkle of cracked pepper and good pinch of salt and a dash of olive oil. Combine and set aside
  • Brush a large non stick frypan with olive oil. Once hot, place fish skin side down on the hot pan. Sprinkle with some pepper and a small pinch of celtic sea salt. Cook for 5 minutes on each side or until cooked through. Skin should be crisp, and fish flesh should  melt apart once cooked
  • Steam brocollini for 2 -3 minutes ensuring it remains al dente
  • Serve




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