Pan Fried Barramundi Recipe
Barley, quinoa, grilled zucchini, corn & tomato salsa.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grains
In a medium saucepan, bring 4 cups of water to a boil. Add the barley and quinoa, and cook according to package instructions until tender. Drain and set aside.
- 2
Grill the Zucchini
Slice the zucchini into thin rounds. Heat 1 tablespoon of olive oil in a grill pan over medium-high heat. Grill the zucchini slices for about 3-4 minutes on each side until tender and grill marks appear. Season with salt and pepper to taste.
- 3
Make the Salsa
In a bowl, combine corn kernels, halved cherry tomatoes, lemon juice, salt, and chopped parsley. Mix well and set aside.
- 4
Cook the Barramundi
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season barramundi fillets with salt and black pepper. Cook the fillets for about 4-5 minutes on each side until they are golden brown and cooked through.
- 5
Assemble the Dish
On a plate, layer the cooked barley and quinoa, top with grilled zucchini, and place the cooked barramundi fillet on top. Spoon the corn and tomato salsa over the fish and serve immediately.
