Seared Barramundi with Spring Salad

METHOD

Step 1

For the dressing, whisk together all ingredients and set aside.

Step 2

Add asparagus to a saucepan of boiling water for 1 minute. Add edamame to the saucepan, remove from heat, drain and rinse under cold water.

Step 3

In a small serving dish combine salad leaves, asparagus, edamame and tomatoes.

Step 4

Lightly drizzle barramundi with some oil. Preheat a frying pan or BBQ to a medium heat. Add a little oil to the pan and cook barramundi skin side down for 5 minutes until skin is crisp. Turn and cook a further 5 minutes until cooked through.

Step 5

Serve barramundi accompanied with the salad and drizzle both with the dressing.

Ingredients:

1 bunch asparagus, trimmed and halved 

2 tbsp edamame beans 

30g mixed salad leaves 

4-6 cherry tomatoes, sliced 

2 portions (approx. 260g) TASSAL Cone Bay Barramundi, skin-on  

Olive oil, for cooking 

Lemon wedges, for serving 

Dressing: 

2 tbsp olive oil 

3 tsp lemon juice 

½ tsp dijon mustard 

¼ tsp honey 

Sea salt & freshly ground black pepper 

Tips: 

Mix up the salad depending on what is available. Try snow peas, cucumber, orange segments.