Jump out of your Reg Grundies into Brownies Barramumdi

Jump out of your reg grundies and into Brownies barramundi...

Barramundi with macadamia nut pesto

NGREDIENTS

3-second spray Always Fresh Extra Virgin Olive Oil Spray
4 fillet raw barramundi fish
3 cups of fresh rocket leaves, roughly chopped
30g macadamia nuts, roughly chopped
1 clove garlic, crushed
30ml fresh lemon juice (or less to taste)
2 tablespoons olive oil (extra virgin)
1 whole cucumber, halved lengthwise, thinly sliced on diagonal
120g lettuce (mixed salad leaves)
2 tablespoons fat free dressing

METHOD

Instructions
Preheat a non-stick frying pan or barbecue plate over a medium-high heat. Add fish fillets, skin side down and cook for about 2 minutes. Carefully turn fish and cook for a further 3 minutes, or until golden and just cooked through. Transfer fish to a plate, cover and keep warm.

Meanwhile combine rocket, macadamia nuts, garlic, lemon juice and olive oil in a food processor. Season to taste with salt and pepper. Process until roughly chopped, then set aside.

Place salad leaves and cucumber on serving plates and drizzle with dressing. Top each salad with a barramundi fillet and pesto.

Notes
The pesto can be made ahead of time and stored in an airtight container in the fridge for 1-2 days.