Vine-ripened tomatoes and baby spinach salad with barramundi fillet

title="Vine-ripened tomatoes and baby spinach salad with barramundi fillet"
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(8) Rate it

• 0:10 Prep


• 0:20 Cook


• 
  4 Servings


• Capable cooks

Featured in
Bacon & ham recipes, Fish recipes

Ingredients

• 150g baby spinach


• 50g speck (bacon), chopped


• 15 basil leaves


• 80ml extra virgin olive oil


• 100g vine-ripened tomatoes


• 50g pine nuts, toasted


• 20ml balsamic vinegar


• Salt & freshly ground pepper


• 4 x 200g barramundi fillets

Method

• 
  
  
  Step 1
  
  
  
  
  Finely shred spinach.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat a pan over medium heat. Fry speck until crisp, remove from pan. Add 1 tablespoon oil and fry basil leaves until crisp. Remove from pan.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Combine spinach, speck, tomatoes and pine nuts in a bowl. Whisk olive oil with balsamic vinegar and season. Pour dressing over salad and mix.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Heat pan to medium high, brush fish fillets with a little oil, fry skin side down to crispen for about 2 mins. Carefully turn fish and cook for a further 2 mins until golden and cooked through. Cover, keep warm.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Arrange salad on plate and top with fish. Garnish with basil leaves.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sugar

Nutrition

• 1995 kj

  Energy




• 33g

  Fat Total




• 5g

  Saturated Fat




• 2g

  Fibre




• 44g

  Protein




• 116mg

  Cholesterol




• 371.34mg

  Sodium




• 1g

  Carbs (sugar)




• 2g

  Carbs (total)

All nutrition values are per serve

Notes

• Author: Nathan Nicol & Georgia Wilson (My Restaurant Rules)


• Image credit: Louise Lister


• Publication: Fresh Living

Source: taste.com.au