Crunchy carrot salad with pan-fried barramundi

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

Recipe «Crunchy carrot salad with pan-fried barramundi» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.