crispy skin barramundi with zucchini salad
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crispy skin barramundi with zucchini salad
  • 2 green zucchini, thinly sliced
  • 2 yellow zucchini, thinly sliced
  • sea salt and cracked black pepper
  • 1 tablespoon olive oil
  • 4 x 200g barramundi fillets, skin on
  • olive oil, extra, for brushing
  • 150g baby spinach leaves
  • ½ cup basil leaves

dressing

  • ⅓ cup (80ml) olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped tarragon leaves
  • sea salt and cracked black pepper