Thursday, January 29, 2009

CORE Barramundi with Watercress, Spinach and Rocket Salad

Pictures coming, but I don't know how to download from hubby's fancy pants SLR

Serves: 2

Difficulty: Easy

Ingredients Barramundi:

  • 1 whole barramundi about 500g, cleaned (ie gutted)
  • 1 lemon, sliced
  • 4 sprigs rosemary

Optional - baked potatoes - 4 baby potatoes, par boiled with skin on (half cooked)

Heat lidded BBQ or oven to 180*C
Spray a metal tray with a little oil. Put Barra in pan and put half of the lemon in the cavity with most of the rosemary.
Spray fish with a little oil, then top with slices of lemon and a little rosemary
If doing potatoes, pot these in the pan with a little spray of oil.
Into the BBQ/oven for about 20 mins (hint with BBQ - turn the flame of under the grill the tray is on, but keep others on).

Ingredients Salad:

  • handful of watercress
  • handful of baby spinach
  • handful of rocket
  • pinch of snow pea sprouts
  • 6-8 cherry tomatoes
  • lemon juice (about 1TB)
  • balsamic vinegar (about 1TB)

Arrange greens onto 2 plates.
Cut cherry tomatoes in half and top
Splash a little balsamic and some lemon juice on the salad.

Serve 2 baby tomatoes and half the barramundi onto each plate and enjoy

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