Master crispy-skin barramundi with this easy recipe. Perfect for weeknights, it’s on the table in 20 minutes.
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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.
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.
Divide the barramundi among serving plates. Top with the tomato mixture to serve.