Pan Fried Barramundi with Herb Potato Salad
Sealord Barramundi Fillets, skin on
lemon wedges, to serve
kipfler potatoes, scrubbed
spring onions, finely sliced
fresh herbs (parsley, mint and dill), chopped
extra virgin olive oil
- Steam or boil the potatoes until cooked through.
- Meanwhile combine the spring onions, herbs, olive oil and lemon juice in a large bowl. Season generously, with sea-salt and freshly ground black pepper.
- Cut the warm potatoes into bite size chunks and add them to the bowl and toss to combine.
- Heat the oil in a frying pan over a high heat and add the Barramundi fillets, skin side down. Cook for 3 minutes or until the skin is golden, then flip the fish over and cook the other side for a further 3-5 minutes, depending on the thickness of the fillets. Serve with the potato salad and lemon wedges.