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| Barramundi, Pine Nut spinach, Vine Tomatoes and Lemon Glaze  Serves 2 Preperation Time 5 mins Cooking Time 10 mins Ingredients 2 x Barramundi fillets skin on [200g] each ½ bag spinach 1 x tbsp pine nuts 6 x Vine tomatoes Balsamic vinegar Olive oil 1 x Lemon (juiced) Salt and pepper Chopped dill (for garnish) Directions In a medium heat pan, brown the pin nuts with 1 tsp olive oil. Set aside. On a medium heat, use a non-stick pan and a little oil to cook the beef 3 - 4 mins each side not forgetting to season the meat with salt and pepper. When cooked to your taste, let rest for 2 mins whilst making sauce. Place the tomatoes on a tray with 1 tsp balsamic vinegar, salt and pepper. Cook in oven for 8 minutes. Just before serving, put 2 good handfuls of spinach with the barramundi until wilted, not forgetting to season the pan at the start of cooking. Place the spinach, pine nuts and tomatoes on 2 plates then pour lemon juice over fish and reduce in the pan for 30 seconds, and serve. Garnish with chopped dill. Tips: It's always best to season your meat as soon as it goes in the pan; this is so the salt and pepper will penetrate the meat. |
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