Who says you can’t make friends with salad? And when it tastes as good as this, you’ll want to try this warm Aussie barramundi salad by restaurant critic and author Jill Dupleix.
As a good writer, restaurant critic and cookbook author, Jill Dupleix knows what it takes to create a delicious dish. And if you’re looking for a way to elevate your traditional salad, why not give this warm Aussie barramundi salad with tomatoes, capers and olives a go. The best bit? It’ll only take you 20 minutes to create! Read the full recipe below.
Prep time: 5 minutes
Cook time: 15 minutes
- 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
- Season barramundi with salt for 5 minutes before cooking. Heat a large pan over medium heat. Add 2 tbsp olive oil before adding barramundi skin-side down. Press fillets flat onto the pan for about 4 minutes until the skin is crisp. Turn and cook for about 1-2 minutes until just cooked through. Remove and place on warm plates, skin-side up.
- To make the warm dressing, add remaining olive oil to the pan with olives, preserved lemon, cherry tomatoes and capers. As soon as the cherry tomatoes soften and release their juices, add the basil leaves and toss well.
- Place barramundi on individual plates and spoon warm tomato dressing over top. Scatter with pepper and rocket leaves. Squeeze lemon juice over top and serve.