Crunch carrot salad with pan fried barramundi

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How to make Crunch carrot salad with pan fried barramundi

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:10
  • Total Time : 0:35

Ingredients

  • 2 tsp Coles Brand Pure Olive Oil
  • 4 x 150g barramundi fillets
  • 2 bunches Hatters Coloured Carrots, cut into matchsticks (see Note)
  • 2 oranges, segmented
  • 1/2 cup torn flat-leaf parsley
  • 1/3 cup chopped macadamias, toasted
  • 2 tbsp Coles Brand Australian Extra Virgin Olive Oil
  • 1 tbsp lemon juice

Method

  • 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.
  • 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.
  • Step 3 Serve fish with the salad.

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