- Australian Barramundi with the skin on
- Olive oil
- Salt and pepper
- Lemon cut into wedges
- 2 ripe tomatoes finely diced
- 1 table spoon of chopped parsley
- 2 table spoons of vinegar or lemon juice (i used lime juice and about a tbsp of vinegar)
- 1-2 table spoons of olive oil (more or less depending on how much you are making)
- Salt and pepper to taste
Method
- Combine tomatoes, parsley, lemon or lime, vinegar, olive oil and salt and pepper. Mix and set aside.
- Pat fish dry with paper towel, add a small amount of oil, salt and pepper to the skin side only.
- Using a non- stick fry pan cook fish skin side down on medium heat for 5 mins, You can then finish cooking in oven to bake it or turn fish and continue to cook on medium heat until just cooked.
- Serve with mixed salad leaves, a wedge of lemon and spoon tomato vinaigrette over the top of the fish.
