Barramundi with Tomato, Cannellini Bean and Basil Salad

Halve tomatoes. Finely chop spring onion. Drain cannellini beans.

Pick basil leaves from their stems and finely chop.

Place red wine vinegar, 2 teaspoons olive oil, basil, spring onion and a pinch of sea salt and pepper in a bowl big enough to fit the salad and mix well to combine.

Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.

Heat frypan over medium high heat. Rub barramundi skin with remaining oil and season with salt and pepper. Cook barramundi, skin-side down, for 7 minutes. Turn and cook for a further 3 minutes or until cooked through. Remove pan from heat and allow barramundi to rest in pan for 2 minutes.

Serve barramundi with salad.