Ingredients

serves 2

2 x 200 g (farmed) barramundi fillets, skin on, salt to taste

1 tbsp olive oil, for frying

150 g muntries

1 small red capsicum, finely diced

2 spring onions, thinly sliced

2 sprigs of seablite

juice of 1 small lemon

dash of apple cider vinegar

1 tsp local honey

3 tbsp olive oil

salt and pepper, to taste

Method

Remove the fish from the fridge about 30 minutes before cooking to bring it to room temperature. Pat-dry the fillets with a paper towel. Using a very sharp knife, score the skin but not the flesh, making shallow long cuts the length of the fillets. Season each side with salt.

Heat the olive oil in a non-stick frypan over medium heat. Place the fillets skin side down in the pan, increase the heat to medium-high and cook for 3–4 minutes, or until the skin is golden brown. Turn the fillets over and cook for another 2 minutes, until just cooked through or to your liking. Remove from the pan and let the fish rest while you make the salsa.

To make the salsa: place all the ingredients in a small bowl and mix thoroughly. Season with salt and pepper. Serve the barramundi on top of the salsa.

Recipe and image supplied by Rebecca Sullivan and Damien Coulthard from Warndu.