Crispy Skin Australian Barramundi with Tomato Caper Vinaigrette

A few years ago, I went to this fancy restaurant in Toronto for business dinner with a group of people from all over the world. The restaurant staff came to our table, specially recommended “Australia Barramundi and red wine from south Australia”. I couldn’t help but laugh inside. Yep, as if I flew all the way from Sydney Australia to Canada for Australia Barramundi and wine. But lets’s say that recommendation make me a little proud of being an adopted Australian.

A few days ago, I went to Four Points Darling Harbor with a group of friends. From the a la carte menu I picked the Jewish. That piece of fish was somehow half raw. As I was wondering if they have invented a new way of cooking, my friend complained.

That led me to this recipe. I decided to cook Barramundi at home, the Australian way!

For the record, I refuse to spend too much time cooking cause I’m kind of lazy. Trust me, this dish was super easy to cook.

Main Ingredients, serve for 2 people:

2 Australian Barramundi portions, skin on
Olive oil
Salt and pepper
Lemon, cut into wedges
Mixed salad leaves

How to make Tomato Caper Vinaigrette:

1 ripe tomatoes, finely diced
1 tablespoons baby capers
Chopped fresh parsley
1 tablespoon vinegar or lemon juice
1.5 tablespoons olive oil
Salt and pepper to taste

Ready to cook? Follow the simply steps:

Combine tomatoes, capers, parsley, vinegar/lemon juice and olive oil in a bowl. Add salt and pepper, mix and set aside.
Pat fish dry with paper towel, add a small amount of oil, salt and pepper to the skin side only.
Using a non-stick fry pan cook fish skin side down on a medium high heat for 5 minutes. Use a spatula to hold fish sown for 30 seconds to ensure the skin is in contact with the fry pan.
Turn fish and continue cooking on a medium heat until just cooked.
Serve fish with mixed salad leaves and a wedge of lemon. Spoon tomato caper vinaigrette over the top of the fish.

That night J and I fished all the Barramundi, feeling full and content.