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

Recipe «Vine-ripened tomatoes and baby spinach salad with barramundi fillet» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.