| pure greed | ::pan seared barramundi fillets with peperonata & grilled potatoes::

pan seared barramundi fillets with peperonata & grilled potatoes         



600g potatoes

Place potatoes in a saucepan, cover with water and bring to the boil, simmer for 10 minutes and drain. (Potatoes will still be firm.) Cool, and then cut potatoes into 5mm thick slices. Heat the olive oil in a non-stick pan then cook the fillets, skin side down, gently shaking the pan so they do not stick. Cook over medium heat until skin is crisp and fillets are cooked through, the fish will become opaque. Flip fillets over. Rest in a warm place. Meanwhile, brush potatoes slices with olive oil, season to taste and grill on each side for 1-2 minutes or until golden. Combine potatoes with green onions, lemon rind and 2 tablespoons of olive oil and season to taste. Sprinkle sea salt into a salad bowl and dissolve it in the lemon juice. Grind in the pepper and add oil. Mix gently, then tumble in your rocket leaves and turn in dressing. Serve fish with room-temperature peperonata, grilled potatoes and rocket salad to the side. Fill your glasses with Sauvignon Blanc... and discover how good life can be!

                                                       serves 4

4 fresh barramundi fillets about 100g each 

olive oil

2 green onions, finely sliced 

grated rind of 1 lemon

120g baby rocket

1 tsp lemon juice

pinch salt

freshly ground pepper

2 tblspns best-quality olive oil

180g pure greed peperonata