Roast baby tomatoes and spinach salad with barramundi fillet
INGREDIENTS
- 50g speck (bacon), chopped
- 15 basil leaves
- 80ml extra virgin olive oil
- 100g vine-ripened tomatoes
- 50g pine nuts, toasted
- 20ml balsamic vinegar
- Salt & freshly ground pepper
- 150g baby spinach
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METHOD
Finely chop spinach.
Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves 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 fillet skin side up. Garnish with basil leaves.
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