Barramundi and Potato with Rocket Salad
Serves 4: Preparation: 15 minutes Cooking 8-10 minutes
WE RECOMMEND: Using our fresh local Barramundi Fillet.
Boil potatoes until just tender. Run under cold water to cool before slicing into medium sized slices. Place potatoes onto a plate and rub with 2 tbsp of the olive oil. Make the salad by combining the rocket, tomatoes, olives and basil together into a bowl. To make the dressing combine ingredients in a covered container and shake well, season to taste. Pour over the salad just before serving.
Lightly oil the grill and pre-heat to medium heat.
Place the potato slices in a single layer. Cook for approx 2-3 minutes each side until lightly gold and cooked through.
Rub fish with the remaining 1 tbsp olive oil. Then once potatoes have been turned on their second side, place the fish onto the grill. Allow to cook for 3-4 minutes each side or until cooked through.
Pour the dressing over the salad. Serve salad on individual plates and top with a piece of fish and place potatoes on the side.