Fish
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
01
Prepare Vegetables
Halve tomatoes. Finely chop spring onion. Drain and rinse cannellini beans.
02
Chop Basil
Pick basil leaves from their stems and finely chop.
03
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.
04
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.
05
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.
06
Plate up
Serve barramundi with salad.
Australians QuiteLike
Barramundi with Tomato, Cannellini Bean and Basil Salad
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami