Serve with a bowl of tiny boiled potatoes for the perfect winter warmer.
SERVES: 4
PREP TIME: 5 MINS
COOK TIME: 12 MINS
INGREDIENTS
- 4x 200g thick Australian barramundi fillets with skin on
- Sea salt and cracked black pepper, to season
- 4 tbsp extra virgin olive oil
- 2 tbsp small black olives, unpitted
- 20 cherry tomatoes, halved
- 1 tbsp preserved lemon, rinsed and diced
- 1 tbsp tiny salted capers, rinsed
- 1 cup basil leaves, torn if large
- Handful of rocket leaves
- 1 lemon, quartered
For the complete recipe from Australian Barramundi,
click here
