Seared Barramundi Fillet with Sauce Vierge by Chef Adam Gaunt- Evens

METHOD

• Season barramundi fillets lightly with salt.
• Heat olive oil and pan fry barramundi until golden and almost cooked through, turn over in the pan to finish cooking for final 30 seconds.
• Peel and dice the flesh of the tomatoes.
• Gently heat extra virgin olive oil and add the tomatoes and a pinch of salt, warm through.
• Add the lemon juice and finely chopped basil leaves.
• Arrange generously on the centre of a plate and served the barramundi on top, with some fresh basil leaves and a squeeze of lemon juice.