Vine-ripened tomatoes and baby spinach salad with barramundi fillet

Cooking Fish Vine-ripened tomatoes and baby spinach salad with barramundi fillet

Detailed step-by-step description of how to cook the dish "Vine-ripened tomatoes and baby spinach salad with barramundi fillet". Try it by all means

Lables: High protein Low carb Low kilojoule Low sugar Egg free Gluten free Shellfish free Wheat free
  1. Finely shred spinach.
  2. Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves until crisp. Remove from pan.
  3. Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
  4. Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.
  5. Arrange salad on plate and top with fish. Garnish with basil leaves.

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150g baby spinach
50g speck , chopped
15 basil leaves
80ml extra virgin olive oil
100g vine-ripened tomatoes
50g pine nuts, toasted
20ml balsamic vinegar
Salt & freshly ground pepper
4 x 200g barramundi fillets

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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