1 package garlic and herb marinade (basil, garlic and lemon marinade)
2 x 180 g boneless barramundi fillets, skin on
Sea-salt flakes, to season
1 lemon, cut into quarters
125 g trussed cherry tomatoes
4 Tbsp extra virgin olive oil
1 cup pitted green Sicilian olives, finely chopped
1 cup finely chopped basil leaves
½ clove garlic, crushed
1 Tbsp baby capers, drained
2 Tbsp white balsamic vinegar
2 cups baby rocket leaves
1 Corella pear, cored, thinly sliced
50 g shaved parmesan
1 Tbsp lemon juice
- Cook barramundi following the Roasted Fish recipe marinating fish for 30 minutes in Step 2 and adding cherry tomatoes drizzled with 1 Tbsp of the olive oil to pan in Step 4.
- Meanwhile, combine olive, basil, garlic, capers, vinegar and 1 Tbsp of the remaining olive oil in a small bowl. Set aside. Put rocket leaves, pear, parmesan, lemon juice and remaining olive oil in a large bowl and toss to combine.
- Top barramundi with a little of the olive salsa, then serve with tomatoes, lemon, salad and remaining green olive salsa on the side.