Master crispy-skin barramundi with this easy recipe. Perfect for weeknights, it’s on the table in 20 minutes.
- Serves4
- Cook time10 minutes
- Prep time10 minutes
Ingredients
- 4 Coles Australian Barramundi Portions Skin On (from the deli)
- 2 shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 2 x 200g pkts red Perino tomatoes
- 1/2 bunch flat-leaf parsley, leaves picked
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Method
Step 1
Spray a large non-stick frying pan with olive oil spray. Place over medium heat. Place the barramundi skin-side down in the pan. Cook, pressing down on barramundi, for 1 min. Season. Cook for a further 7-8 mins or until the skin is crisp and golden brown. Turn over and cook for 1-2 mins or until just cooked through.
Step 2
Meanwhile, spray a medium frying pan with olive oil spray. Place over high heat. Add the shallot and cook, stirring, for 2 mins or until shallot softens slightly. Add the garlic and cook, stirring, for 10 secs or until aromatic. Add the tomatoes and cook, stirring, for 5 mins or until the tomatoes begin to collapse. Remove from the heat. Season. Add the parsley and toss to combine.
Step 3
Divide the barramundi among serving plates. Top with the tomato mixture to serve.
