Barramundi Fillet with Parsley, Currant & Pine nut Salad
Ingredients
200gm Angelakis Barramundi Fillets
Olive Oil
Sea Salt
1 Bunch Asparagus
1 Bunch Flat Leaf Parsley
¼ Cup Currants
¼ Cup Pine Nuts
Balsamic Glaze
Black Pepper
Method
First make the salad, toast the pine nuts in the oven until they are golden brown and set aside to cool. Wash the parsley and pick the fronds into a bowl, add the currants and pine nuts, drizzle with a little olive oil and balsamic glaze and season with sea salt & black pepper.
Wash and trim the asparagus spears, steam until tender, allow to cool.
Heat a fry pan over a high heat, Season the barramundi fillets with sea salt, add a little olive oil to the pan and place the fillets in the pan skin side down, cook for a couple of minutes then reduce the heat to medium, once the skin is crispy turn the fillet over and cook for a few more minutes on the other side.
To serve, place a few of the asparagus spears on each plate, place the barramundi on top & garnish with parsley salad, serve the remaining salad in a bowl. Drizzle wth a little extra balsamic glaze