Barramundi with preserved lemon, tomato and pine nuts

Barramundi with preserved lemon, tomato and pine nuts

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

For this dish I use the flesh of preserved lemon rather than the usual skin, as it has a sweet, subtle flavour that doesn’t overpower the wonderful barramundi. Serve the fish and sauce with wilted baby spinach leaves.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 tomato, finely chopped
1/2 preserved lemon, flesh only, finely chopped
1 tablespoon pine nuts, toasted
2 tablespoons lemon juice
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped thyme
1 teaspoon finely chopped oregano
4 150 g barramundi fillets, skin on

Method

  1. Heat 2 tablespoons of the oil in a small saucepan and add the tomato, preserved lemon, pine nuts, lemon juice and herbs. Cook for 2–3 minutes, then remove from the heat.
  2. While the sauce is cooking, heat the remaining oil in a large frying pan. Cook the fish skin-side down for 3–4 minutes, until crisp. Turn the fish and cook for another 2 minutes, or until cooked to your liking. Serve the fish topped with the warm sauce.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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