4 Barramundi portions skin on
Olive oil
Lemon cut into wedges
Salt & pepper
Mixed salad leaves


1.Combine tomatoes, caper, parsley, vinegar and olive oil in a bowl
2. Add salt & pepper mix and set aside
3. Pat fish dry with paper towel
4. Add a small amount of oil, salt and pepper to the skin side only
5. In non-stick fry pan cook skin side down on medium-high heat 5 minutes
6. Hold fish down with spatula 30 seconds to ensure skin in contact with the pan
7. Turn fish and continue cooking until just cooked
8. Serve fish with mixed salad leaves and lemon wedges
9. Spoon over top of fish tomato caper vinaigrette


fish icon blueHow do I cook it?

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