Crispy-Skinned Humpty Doo Barramundi With Pear & Mustard Salad

Crispy-Skinned Humpty Doo Barramundi With Pear & Mustard Salad

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 ? serves
10 mins
25 mins
EASY

Ingredients 

1/3 cup extra virgin olive oil
2 zucchini, thinly sliced
640g skin-on barramundi fillets
2 lemons
1 tbsp honey
2 tsp wholegrain mustard
120g baby spinach and rocket
1 Packham pear, cored, cut into thin wedges
2 tbsp fried shallots
2 tbsp fried shallots

Instructions
  1. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook zucchini, stirring, for 5 minutes or until golden and tender. Transfer to a plate.
  2. Heat 1 tbs of the remaining oil in same pan over medium-high heat. Cook fish, skin side down, for 6 minutes. Turn over. Cook for 7 minutes or until fish is just cooked through. Transfer to a plate. Rest, loosely covered with foil, for 2 minutes.
  3. Meanwhile, juice 1 lemon. Whisk lemon juice, honey, mustard and remaining oil in a large bowl. Add rocket mix, pear and zucchini, and toss gently to combine. Season. Cut remaining lemon into cheeks. Serve fish, with salad and lemon cheeks, scattered with shallots.

Cook's note

Tip: For evenly-cooked skin, when first placing the fillets in the pan skin side down, press the fillet gently with a spatula to ensure all of the skin is touching the pan.

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