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Pan Seared Barramundi with Tomato Caper Salsa


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


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.