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.
- 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
- 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.