Crunchy Carrot Salad with Pan-fried Barramundi Recipe

Tempt the taste buds with this delightfully crisp and crunchy carrot salad served with pan-fried barramundi.

Serves: 4

Time to prep: 20 minutes

Time to cook: 10 minutes

Ingredients

• 2 teaspoons pure olive oil
• 4 x 150g barramundi fillets
• 2 bunches Hatters coloured carrots, cut into matchsticks
• 2 oranges, segmented
• 1/2 cup torn flat-leaf parsley
• 1/3 cup chopped macadamias, toasted
• 2 tablespoons extra virgin olive oil
• 1 tablespoons lemon juice

Method

• Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
• Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
• Serve fish with the salad.

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