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Home  >  Inspire & Create  >  Easter  >  Pan-Fried Barramundi with Pumpkin Salsa


RECIPE

Pan-Fried Barramundi with Pumpkin Salsa

Prep

10 mins


Cooking

20 mins


Difficulty

Easy


Serves

4

Pan-Fried Barramundi with Pumpkin Salsa

Ingredients

  • 500g pkt Coles Australian Diced Butternut Pumpkin
  • 2 tsp smoked paprika
  • ⅓ cup (80ml) extra virgin olive oil
  • 120g pkt Coles Australian Baby Spinach
  • 1 garlic clove, crushed
  • 1 tbs chopped flat-leaf parsley
  • 4 Coles Australian Ocean Barramundi Portions
  • 1 lime, juiced
  • 1 small red onion, thinly sliced
  • Flat-leaf parsley sprigs, to serve
  • Lime wedges, to serve

Method

  1. Preheat oven to 220C. Line a baking tray with baking paper. Combine the pumpkin, paprika and 1 tbs oil in a medium bowl. Arrange on the lined tray. Bake for 20 mins or until pumpkin is golden and tender. Add the spinach and toss to combine.
  2. Meanwhile, combine the garlic, chopped parsley and 1 tbs of oil in a large bowl. Add the barramundi and turn to coat.
  3. Heat a large non-stick frying pan over medium heat. Cook barramundi for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
  4. Combine the lime juice and remaining oil in a small bowl. Divide pumpkin mixture among serving plates with the onion. Top with barramundi. Season. Sprinkle with parsley sprigs. Drizzle with the lime juice mixture and serve with lime wedges.