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Pan Seared Barramundi with Panzanella Salad


For 4 servings:

4 Kühlbarra barramundi fillets
500g country bread
250g cherry tomatoes (red & yellow)
1 large red onion (lightly pickled in vinegar)
50g capers in brine
50g kalamata olives
1 bunch fresh basil 
2 teaspoon butter
Extra virgin olive oil
Sea salt and freshly cracked black pepper

Cooking Method

  1. Cut the bread into 1inch cubes and toast lightly on a pan till golden brown with olive oil, salt and pepper.
  2. Cut the cherry tomatoes in half and mix well with the pickled red onion.
  3. Melt butter on a pan and add some olive oil. Pan sear the barramundi fillets, skin side down for about 4 minutes. Turn over and cook for another 5 minutes.
  4. When you are ready to serve, combine in a large bowl, croutons, tomatoes, capers and olives. Season with Extra Virgin Olive oil and shredded basil. Mix well. 
  5. Arrange the Panzanella at the bottom of your plate or dish, top with a Barramundi fillet  and serve immediately.

Recipe by Chef Bruno Gillet from Kühlbarra 

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