Jock Zonfrillo Instagram – Want a delicious meal on the table super fast this Easter? Butterflied boneless barramundi makes this super quick and easy, and is the perfect main course to share. The fish is on a bed of Kalamata olives, capers, tomatoes, crunchy salad, and lots of herbs, vinegar and lemon juice.
Find Always Fresh Kalamata Olives and Capers at your local Coles & Woolies.
#alwaysfresh #ad #ambassador #easter #grilledbarramundirecipe #kalamataolives #capers
GRILLED BARRAMUNDI WITH OLIVE & TOMATO CHOPPED SALAD
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INGREDIENTS – Serves 4
1 whole barramundi – ask your fishmonger to butterfly and remove all bones
15g chives, cut into 3cm lengths
15g chopped parsley
10h chopped mint
320g mixed baby tomatoes
60g Always Fresh capers in vinegar (squeezed weight)
200g sugar snaps, cut same size as olives
2 x baby cos heads, sliced into wedges
1 lemon, for squeezing and slicing
100g Always Fresh Kalamata Olives
60g Kalamata Olive brine for salad dressing
70g apple cider vinegar
50g Extra Virgin Olive Oil
Salt & black pepper
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METHOD
Pre-heat your grill to 220c.
Take the boneless butterflied barramundi and season well on both sides with salt, pepper, and a little oil. Spread out some sliced lemon on a rack in a tray and place the fish on top, flesh side down. Pop under your pre-heated grill until burnished and almost cooked.
Meanwhile, into a large bowl place the cut herbs together with the tomatoes, capers, sugar snaps, lettuce wedges and kalamata olives. Next add a squeeze of lemon juice, your Kalamata olive brine, and apple cider vinegar. Season well with salt and pepper and mix through thoroughly.
Place the salad down one side of the platter and lay the fish skin side up just off to the side. Serve immediately. | Posted on 01/Apr/2023 12:35:00
