0:20

To Prep

0:10

To Cook

8

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Crunchy carrot salad with pan-fried barramundi

Ingredients
    • Method
    • Notes
    1. Step 1

      Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.

    2. Step 2

      Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.

    3. Step 3

      Serve fish with the salad.

    Tip: Use a julienne peeler to cut carrot matchsticks easily. If you don't have one, cut the carrots into long slices, then make small stacks and thinly slice lengthways.

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