Barramundi Summer Salad

Ingredients

2 portions (approx 260 g ) Tassal barramundi fillets, skin removed
1 mango, flesh sliced finely
1 nectarine, flesh sliced finely
50 g hazelnuts, toasted and chopped roughly
4 green onions, sliced finely
6 white witlof leaves, halved
1/2 cup mixed herbs
Lime or lemon wedges, to serve

Salsa verde:

2 Tbs finely chopped parsley
2 Tbs finely chopped coriander
1 Tbs finely chopped tarragon
1 Tbs capers, chopped roughly
1 anchovy, chopped finely
1 Tbs lemon juice
1/3 cup light olive oil

Method

Combine salsa verde ingredients in a bowl; stir to combine.

Put mango, nectarine, hazelnuts, green onions, witlof and herbs into a bowl, gently toss to combine.

Heat a pan over a medium heat. Rub oil over fillets; season. Cook fillets, flesh side down, for 5 minutes. Turn fillets over and cook for a further 5 minutes or until cooked through.

Arrange salad ingredients on a plate. Top with cooked fillets and drizzle with the salsa verde. Serve with lime or lemon wedges

Credits: Tassal Seafood

Photo Credits: Tassal Seafood