YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Barramundi with Lemon Herb Sauce
Enjoy a perfectly pan-seared barramundi fillet with a zesty lemon herb sauce, served alongside a light, refreshing baby spinach and cherry tomato salad. This dish brings a delightful mix of crisp, tender fish with a burst of fresh citrus and herb flavors, making it a satisfying meal for any time of the day.
INGREDIENTS
6 oz Barramundi Fillet
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Parsley, chopped
1 clove Garlic, minced
1 cup Baby Spinach
5 Cherry Tomatoes
PREPARATION
Pat the barramundi fillet dry with a paper towel.
Season the fillet lightly with salt and pepper.
In a small bowl, combine lemon juice, minced garlic, and chopped parsley to create the lemon herb sauce.
Heat a non-stick pan over medium-high heat and add the olive oil.
Once the oil is shimmering, add the barramundi fillet skin-side down (if applicable) and sear for about 3-4 minutes until the skin is crispy.
Carefully flip the fillet and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Remove the fillet from the pan and drizzle the lemon herb sauce over the top.
In a separate bowl, toss baby spinach with cherry tomatoes. Add a light drizzle of any remaining lemon herb sauce if desired.
Plate the fish alongside the fresh salad and serve immediately.