Barramundi with Ginger Butter
Sealord Barramundi Fillets, skin off
vine-ripened tomatoes, cut into chunks
small black olives
red onion, finely sliced
curly parsley, finely chopped
- Preheat oven 200°C.
- Dampen two squares of baking paper and place a Barramundi fillet in the centre of each. In a small bowl combine the lemon juice and olive oil and season well with sea salt and ground white pepper.
- Spoon the seasoned oil over the fillets and then wrap them up to form a parcel. Bake in the oven for 15 minutes.
- Meanwhile, combine the tomatoes, olives, red onion and curly parsley in a small bowl and toss to combine.
- When cooked, open up the parcels and spoon over the tomato salad. Serve with watercress.