Pan fried Barramundi with Tomato and Caper Salad

This simple crispy-skin barramundi with tomato salad pairs really well with Alberto Nani prosecco. Enjoy it on a fancy mid-week supper or a light brunch

Ingredients
(2 serves)

    • 2 (200g) skin-on Barramundi fillets or Sea bass
    • 2 pinches salt
    • 1 tablespoon plain flour
    • Extra virgin olive oil
    • 1 tablespoon butter
    • 2 large ox heart tomatoes
    • 1 tablespoon baby capers in brine
    • Freshly ground black pepper to taste

5 min

Prep time

10min

Cook time

Method

  1. Remove barramundi fillets from the fridge, remove any scales left on the skin. Sprinkle each with salt and dust lightly with flour on both sides.
  2. Heat oil in a medium frying pan over medium heat. Once hot, add butter and place the fillets skin side down. Fry for 3 minutes. Once the skin is golden, turn the fish over and cook for a further 3-4 minutes or until it’s cooked through (it should not feel “firm” when pierced with a fork).
  3. Meanwhile cut the tomatoes into wedges and divide between two plates. Sprinkle with baby capers, pepper and drizzle generously with extra virgin olive oil – this will also serve as a dressing for the fish.
  4. Serve the pan-fried fish skin-side up next to the salad.

Serving suggestion

  • Sea bass is a good substitute!
  • You can also add some Taggiasca olives to the salad.

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