Healthy fish just got even tastier with this pan-fried barramundi and pumpkin salsa recipe.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 lime, juiced
    •    1 garlic clove, crushed
    •    2 tsps smoked paprika
    •    120g pkt baby spinach
    •    4 pieces barramundi portions
    •    1 small red onion, thinly sliced
    •    1 tbsp chopped flat-leaf parsley
    •    Flat-leaf parsley sprigs, to serve
    •    1/3 cup (80ml) extra virgin olive oil
    •    500g pkt diced butternut pumpkin

Method

1. Preheat oven to 220C. Line a baking tray with baking paper. Combine the pumpkin, paprika and 1 tbs oil in a medium bowl. Arrange on the lined tray. Bake for 20 mins or until pumpkin is golden and tender. Add the spinach and toss to combine.
2. Meanwhile, combine the garlic, chopped parsley and 1 tbs of oil in a large bowl. Add the barramundi and turn to coat.
3. Heat a large non-stick frying pan over medium heat. Cook barramundi for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.
4. Heat a large non-stick frying pan over medium heat. Cook barramundi for 3-4 mins each side or until cooked through. Transfer to a plate and cover to keep warm.

This great family recipe is thanks to Taste at https://www.taste.com.au/recipes/pan-fried-barramundi-pumpkin-salsa-recipe/2o0kft6d