Crispy Skin Barramundi With Grilled Zucchini Salad

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Grilled zucchini tossed with lemon & chilli cannellini beans and tomato. Served with crispy skin barramundi fillets.
1. Halve the tomatoes and chop chilli. Drain and rinse cannellini beans.

2. Zest lemon (reserve half for fish) and whisk together with 1/2 juice (wedge remaining), 3 tbsp olive oil, salt and pepper.

3. Heat frypan or griddle pan over high heat. Slice zucchinis into rounds or crescents. Toss with 2 tbsp oil, salt and pepper. Cook for 2-3 minutes each side (in batches if needed) until charred and tender. Toss all together with salad, mesclun leaves and dressing.

4. Heat frypan over medium-high heat with 1 tbsp oil. Coat barramundi fillets with reserved lemon zest, salt and pepper. Cook skin side down for 4 minutes until crispy. Turn over and cook for further 3-4 minutes or until cooked through.

5. Divide zucchini salad among plates. Top with barramundi and serve with lemon wedges.

Cherry Tomatoes 1 bag (200g)
Red Chilli 1
Cannellini Beans 400g
Lemon 1
Zucchini 2

Mesclun Leaves 1/2 bag (100g) *
Barramundi Fillets 2 packets

* Ingredient also used in another recipe

From your pantry:
oil (for cooking + olive), salt, pepper