Crunch carrot salad with pan-fried barramundi

Cooking Fish Crunch carrot salad with pan-fried barramundi

This speedy pan-fried fish is a healthy way to feed your family.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
  2. Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
  3. Serve fish with the salad.

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2 tsp Coles Brand Pure Olive Oil
4 x 150g barramundi fillets
2 bunches Hatters Coloured Carrots, cut into matchsticks
2 oranges, segmented
1/2 cup torn flat-leaf parsley
1/3 cup chopped macadamias, toasted
2 tbsp Coles Brand Australian Extra Virgin Olive Oil
1 tbsp lemon juice

Adv

Autors
Preparation time
25
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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