Pan Roasted Barramundi & with Green Salsa
INGREDIENTS
- 200g Muhudu Modha
- 2 Cloves Gralic
- 1 tbsp Salt
- 1 tbsp Unsalted Butter
- 50g Parsley
- 50g Baby Capers
- 50g Rocket Leaves
- 1/2 Lemon
- 2 tbsp Oil Olive
- Rosemary
- 2 Cloves Garlic
METHOD
- Put Cloves of Gralic, Salt, Parsley, Baby Capers, Rocket Leaves and crush them into a pulp. Squeeze 1/2 Lemon & Olive oil. Green Salsa is ready to go.
- Heat a pan and put 2 tbsp Olive Olive. Once the oil is heated add some salt to the pan and place the filet. Add a Rosemary sprig & 2 cloves of garlic and later some butter to the pan. Add some lime juice into the pan and cook up to 6 mints until skin is crispy. Serve with the Baby Potatoes, Asparagus & Green Salsa.
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