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Seared Barramundi with Spring Salad
- 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.
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
2 tbsp olive oil
3 tsp lemon juice
½ tsp dijon mustard
¼ tsp honey
Sea salt & freshly ground black pepper
Mix up the salad depending on what is available. Try snow peas, cucumber, orange segments.