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Crunchy carrot salad with pan-fried barramundi
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Prep Time:
20 minutes
20 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
30 minutes
30 minutes
Crisp carrot salad paired with crispy barramundi.
Ingredients:
- 9.20 gm Brand pure olive oil
- 4 x 150g barramundi fillets
- 2 bunches coloured carrots, cut into matchsticks (see Note)
- 2 oranges, segmented
- 125.00 ml torn flat-leaf parsley
- 82.50 ml chopped macadamias, toasted
- 21.00 gm lemon juice
Instructions:
- In a large non-stick frying pan over medium-high heat, sizzle the fish in olive oil, flipping once, until golden and flaky, about 2-4 minutes per side depending on thickness.
- In a large bowl, mix together the carrots, orange slices, parsley, and macadamia nuts. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and seasonings. Pour the dressing over the salad and toss well to coat evenly.
- Plate the fish alongside the fresh salad.
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