Crispy Skin Barramundi With Zucchini Salad
Ingredients
- 2 green zucchini, thinly sliced
- 2 yellow zucchini, thinly sliced
- sea salt and cracked black pepper
- 1 tablespoon olive oil
- 4 x 200g barramundi fillets, skin on
- olive oil, extra, for brushing
- 150 g baby spinach leaves
- ½ cup basil leaves
- ⅓ cup (80ml) olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped tarragon leaves
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