Barramundi and Potato with Rocket Salad

Serves 4:      Preparation:  15 minutes      Cooking  8-10 minutes

• 4x150g portions of Barramundi fillet
• 60g marinated semi-dried tomatoes
• 4 desiree potatoes
• ½ cup extra virgin olive oil              Dressing: 2 ½ tbsp olive oil
• 80 g baby rocket leaves                                   3tsp white wine vinegar
• 12x Medium kalamata olives                            2tsp Dijon mustard
• 2 tbsp shredded basil                                       Salt & Pepper to season

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.

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