Barramundi with Tomato, Cannellini Bean and Basil Salad
Bringing a little Italian riff to a simple weeknight dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with golden, pan-fried barramundi.
Recipe
1
Prepare Vegetables
Halve tomatoes. Finely chop spring onion. Drain and rinse cannellini beans.
2
Chop Basil
Pick basil leaves from their stems and finely chop.
3
Make Dressing
Place red wine vinegar, 20ml (1 tablespoon) 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.
4
Mix Salad
Add tomatoes, parmesan, baby spinach leaves and beans to bowl with the dressing and mix to coat. Season to taste with salt and pepper.
5
Cook Barramundi
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.
6
Plate up
Serve barramundi with salad.