Grilled Barramundi with Rocket and Pear Salad

METHOD

Step 1

Place rocket, sliced pear onto a serving plate. Top with parmesan and pinenuts.

Step 2

Coat barramundi in olive oil and season with salt and pepper. Grill or pan-fry fish for 1-2 mins each side, until golden and cooked through.

Step 3

Place crispy barramundi over pear salad. Drizzle with olive oil to serve.

INGREDIENTS

2 tbsp extra virgin olive oil 

2 tbsp lemon juice 

4 x 200g Tassal Barramundi fillets 

100g rocket 

1/4 cup pine nuts, toasted 

1/4 cup parmesan, grated 

2 pears, cored, thinly slice