Roast baby tomatoes and spinach salad with barramundi fillet

Roast baby tomatoes and spinach salad with barramundi fillet

Barramundi

INGREDIENTS



    • 150g baby spinach

    • 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



 

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.

 

English