Ingredients:
2 Barramundi portions
2-1/2 Tbsp. olive oil
Salt and pepper
Lemon, cut into wedges
Mixed salad greens
1 Ripe tomato, finely diced
1 Tbsp. baby capers
Chopped fresh parsley
1 Tbsp. lemon juice
Directions:
Combine tomatoes, capers, parsley, lemon juice and 1-1/2 tablespoons of olive oil in a bowl. Add salt and pepper, mix and set aside.
Pat fish dry with paper towel, then salt and pepper it. Using a non-stock fry pan and remaining oil cook fish over medium high heat for 5 minutes. Turn fish and continue cooking on a medium heat until cooked.
Serve fish with mixed salad leaves and a wedge of lemon. Spoon tomato caper salsa over the top of the fish.
