Crunchy carrot salad with pan-fried barramundi

Tempt the taste buds with this delightfully crisp and crunchy carrot salad served with pan-fried barramundi.

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.
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.
Serve fish with the salad.

Source

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

Mixing Bowl Set

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