Crispy skin barramundi with zucchini salad

Ingredients

• 2 green zucchini, thinly sliced
• 2 yellow zucchini, thinly sliced
• sea salt and cracked black pepper
• 1 tablespoon olive oil
• 4 x 200g barramundi fillets, skin on
• olive oil, extra, for brushing
• 150g baby spinach leaves
• ½ cup basil leaves

Dressing

• ⅓ cup (80ml) olive oil
• 2 tablespoons good quality apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped tarragon leaves
• sea salt and cracked black pepper

Method 

1. To make the dressing, place the oil, vinegar, mustard, tarragon, salt and pepper in a bowl and mix well to combine.
2. Place the zucchini, salt and pepper in a bowl and gently toss to coat. Heat the oil in a large non-stick frying pan over medium heat. Cook the zucchini for 1−2 minutes or until tender. Set aside.
3. Brush the fish with oil, salt and pepper and cook, skin-side down, for 3 minutes. Turn over and cook for a further 3 minutes or until cooked through.
4. Place the zucchini, spinach, basil and dressing in a bowl and toss to combine. Arrange the zucchini and spinach salad and serve with the fish. Serves 4.

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