Crunchy carrot salad with pan-fried barramundi

title="Crunchy carrot salad with pan-fried barramundi"
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(1) Rate it

• 0:20 Prep


• 0:10 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
Dinner party recipes, Easy entertaining

Ingredients

• 2 teaspoons Coles Brand pure olive oil


• 4 x 150g barramundi fillets


• 2 bunches Hatters coloured carrots, cut into matchsticks (see Note)


• 2 oranges, segmented


• 1/2 cup torn flat-leaf parsley


• 1/3 cup chopped macadamias, toasted


• 2 tablespoons Coles Brand Australian extra virgin olive oil


• 1 tablespoons lemon juice

Method

• 
  
  
  Step 1
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  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.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Serve fish with the salad.
  
  
  

Notes

Tip: Use a julienne peeler to cut carrot matchsticks easily. If you don't have one, cut the carrots into long slices, then make small stacks and thinly slice lengthways.

• Author: (N/A)


• Image credit: (N/A)


• Publication: Coles

Source: taste.com.au