Go Back

Pan grilled Barramundi Fillet, Salsa Verde, heirloom tomatoes and green oak lettuce

Print Recipe Pin Recipe
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 200 g per portionBarramundi fillet, skin off
  • One heirloom tomato. Firm ripe, cold washed, gently cored. Sliced thinly
  • Green oak or butter lettuce leafs. Washed pat dried
  • 70 ml per portion Salsa Verdi
  • Olive oil
  • Salt and pepper
  • Lemon wedge

Method
 

  1. Pre-heat your non-stick frypan with a little oil.
  2. Pat the fish fillet dry. Season very lightly.
  3. Place the presentation side of the fish fillet in the hot oil. (The inside, opposite the skin side).
  4. Leave for 2/3 minutes until it forms a golden crust. Turn the fillet.
  5. Cook for a further 2/3 minutes. Take the pan off the heat. Push the pan to the back of the stove. Cover the fish. There should be enough heat in the pan to finish cooking the fish, without overcooking. Leave for a further 1 ½ minutes, while you quickly finish the garniture.

Notes

Some fish are served with the skin on. I think this dish works better skinless.
The Salsa Verde can be used as both an accompaniment for the barramundi and also as a salad dressing.
Plate the grilled fish with either the sauce on the side or separate and the lettuce and tomato also on the plate.
For larger thinner fish fillets you might consider cutting the fish into three pieces and then layering them (lasagne style). i.e: three layers of barramundi interspersed with two tomato/lettuce layers, but you will need to work quickly before the lettuce wilts.