Barramundi Summer salad

METHOD

Step 1

Combine salsa verde ingredients in a bowl; stir to combine.

Step 2

Put mango, nectarine, hazelnuts, green onions, witlof and herbs into a bowl, gently toss to combine.

Step 3

Heat a pan over a medium heat. Rub oil over fillets; season. Cook fillets, flesh side down, for 5 minutes. Turn fillets over and cook for a further 5 minutes or until cooked through.

Step 4

Arrange salad ingredients on a plate. Top with cooked fillets and drizzle with the salsa verde. Serve with lime or lemon wedges

INGREDIENTS:

2 portions (approx.260g ) Tassal Barramundi fillets, skin removed 

1 mango, flesh sliced finely  

1 nectarine, flesh sliced finely 

50g hazelnuts, toasted and chopped roughly 

4 green onions, sliced finely 

6 white witlof leaves, halved 

½ cup mixed herbs 

Lime or lemon wedges, to serve 

Salsa Verde: 

2 tablespoons  finely chopped parsley 

2 tablespoons finely chopped coriander 

1 tablespoon finely chopped tarragon 

1 tablespoon capers, chopped roughly 

1 anchovy, chopped finely 

1 tablespoon lemon juice 

1/3 cup light olive oil