Bringing a little Italian-style riff to a simple weeknight fish dinner, this tomato, cannellini bean and basil salad is fresh, fragrant and just right when served with golden, pan-fried barramundi.
Halve tomatoes. Finely chop spring onion. Drain and rinse cannellini beans.
Pick basil leaves from their stems and finely chop.
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.
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 a 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.
Divide salad between plates and top with barramundi.