- 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).
- 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